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top down view of ceviche in a martini glass
5 from 4 votes
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How to Make Ceviche

You can scoop up ceviche with tortilla chips as a fresh appetizer or serve it in a margarita glass as an entree.  It's a light, fresh, and healthy dish that's easy to whip up in a snap. Bring the islands home! | www.lakesidetable.com
Course Appetizer
Cuisine Mexican
Prep Time 20 minutes
Servings 6 servings
Calories 166 kcal
Author Madalaine

Ingredients

  • 4 ounces sushi grade white fish tilapia, raw and cubed
  • 4 ounces sushi grade darker fish tuna, raw and cubed
  • 4 ounces sushi grade salmon raw and cubed
  • 4 ounces raw shrimp peeled and deveined
  • 1 cup fresh lime juice
  • 1 avocado diced
  • 1/2 cup grapefruit peel, pith, and membranes removed
  • 1 small red onion minced
  • 1/2 cup cilantro chopped
  • 1 jalapeno deveined, seeded and minced
  • salt and pepper

Instructions

  1. Combine all the fish and shrimp with the lime juice in a small bowl.
  2. Cover and refrigerate for at least 30 minutes, until the tilapia is white and all the fish and shrimp are opaque.
  3. Gently fold in the remaining ingredients.
  4. Add salt to taste.  I like about a teaspoon.
  5. Mix again gently and serve with tortillas & chips or as a salad in a chilled glass over baby greens.
  6. Enjoy!

Recipe Video

Recipe Notes

Raw fish should smell clean and fresh.  If your fish ever smell fishy, do not use it.

Check the video out on YouTube: https://youtu.be/GvmUHt2xHUc

Nutrition Facts
How to Make Ceviche
Amount Per Serving (0.75 cup)
Calories 166 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 51mg17%
Sodium 137mg6%
Potassium 494mg14%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 859IU17%
Vitamin C 26mg32%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.