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 Time20minutes
Servings6servings
Calories168kcal
AuthorMadalaine
Ingredients
4ouncessushi grade white fishtilapia, raw and cubed
4ouncessushi grade darker fishtuna, raw and cubed
4ouncessushi grade salmonraw and cubed
4ouncesraw shrimppeeled and deveined
1cupfresh lime juice
1avocadodiced
1/2cupgrapefruitpeel, pith, and membranes removed
1cupcucumberpeeled and diced
1small red onionminced
1/2cupcilantrochopped
1jalapenodeveined, seeded and minced
salt and pepper
Instructions
Combine all the fish and shrimp with the lime juice in a small bowl.
Cover and refrigerate for at least 30 minutes, until the tilapia is white and all the fish and shrimp are opaque.
Gently fold in the remaining ingredients.
Add salt to taste. I like about a teaspoon.
Mix again gently and serve with tortillas & chips or as a salad in a chilled glass over baby greens.
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 168Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 51mg17%
Sodium 138mg6%
Potassium 524mg15%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 875IU18%
Vitamin C 27mg33%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.