Main dishes
White fish ceviche with lime and cilantro
Chilled cubes of white fish with lime, red onion, tomato and cilantro, mixed and served fresh.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Latin American
Ingredients
Method
Prepare the fish
Use refrigerator-thawed fish approved by the supplier for raw service and keep it cold. Pat dry and cut into 1.5 cm cubes on a clean board.
Add lime
Squeeze limes and combine juice with fish in a cold bowl. Cover and refrigerate 15 minutes; acid is not heat cooking.
Cut vegetables
Thinly slice onion, dice tomato and deseeded jalapeño, and chop cilantro. Keep everything chilled.
Mix and season
Fold vegetables into fish and juice. Add salt and pepper and taste for acidity.
Serve cold
Portion into four cold dishes with some juice and serve immediately. Do not leave at room temperature; add tostadas if desired.
The step photos are illustrative.
Notes
Nutrition facts
1 serving
- Protein
- 27.5 g
- Carbohydrates
- 6.2 g
- Fat
- 1.2 g
- Saturated fat
- 0.2 g
- Fiber
- 1.1 g
- Sugars
- 2.5 g
- Sodium
- 479 mg
Estimate per serving without tostadas; fish species and liquid consumed affect values.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Chilled cubes of white fish with lime, red onion, tomato and cilantro, mixed and served fresh.
Frequently asked questions
Does lime safely cook fish?
No. It changes appearance and texture but does not replace heat or eliminate all pathogens.
Can I use cooked fish?
Yes. Chill it completely and mix with lime and vegetables just before serving to avoid raw fish.
