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
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
1/2cupgrapefruitpeel, pith, and membranes removed
1cupcucumberpeeled and diced
1small red onionminced
1jalapenodeveined, seeded and minced
salt and pepper
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.
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
How to Make Ceviche
Amount Per Serving (0.75 cup)
Calories 168Calories from Fat 72
% Daily Value*
Saturated Fat 1g6%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Vitamin A 875IU18%
Vitamin C 27mg33%
* Percent Daily Values are based on a 2000 calorie diet.