Description
Enjoy this fresh and zesty ceviche made with sushi-grade fish, lime juice, and vibrant vegetables, perfect for a refreshing appetizer.
Ingredients
Scale
- 1 pound fresh white fish (sushi-grade snapper or tilapia), cut into small bite-sized cubes
- Enough fresh lime juice to cover the fish
- 1 thinly sliced red onion
- 1 diced tomato
- 1/2 cup chopped cilantro
- 1 chopped jalapeño or chili pepper (adjust to taste)
- Salt to taste
- Black pepper to taste
Instructions
- Start with fresh, sushi-grade fish and cut it into small, bite-sized cubes. Ensuring uniform pieces helps the citrus marinade “cook” the fish evenly and quickly.
- Place the cubed fish in a glass or ceramic bowl and pour enough fresh lime juice over to cover it completely. Stir gently and let it sit for 15-20 minutes until the fish turns opaque, indicating it is “cooked” through.
- Drain some, but not all, of the lime juice and add finely sliced red onion, diced tomato, chopped jalapeño, and fresh cilantro. This adds vibrant color and layers of flavor to the ceviche.
- Sprinkle salt and pepper to taste, then gently fold everything together to evenly coat the fish and vegetables with the zesty marinade.
- Let the ceviche rest in the refrigerator for an additional 5-10 minutes to allow flavors to meld perfectly. Serve chilled for the best taste and texture.
Notes
- This ceviche is best served the same day it is made for optimal freshness.
- Adjust the heat level by varying the amount of jalapeño or chili pepper used.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg