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
Prep Time 20 minutes
Servings 6 servings
Calories 168 kcal
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 cup cucumber peeled and diced
- 1 small red onion minced
- 1/2 cup cilantro chopped
- 1 jalapeno deveined, seeded and minced
- salt and pepper
Instructions
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Combine all the fish and shrimp with the lime juice in a small bowl.
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Cover and refrigerate for at least 30 minutes, until the tilapia is white and all the fish and shrimp are opaque.
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Gently fold in the remaining ingredients.
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Add salt to taste. I like about a teaspoon.
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Mix again gently and serve with tortillas & chips or as a salad in a chilled glass over baby greens.
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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 168
Calories 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.