Fresh Fish Ceviche
For this (or any) ceviche, source the freshest fish available!
Servings 4
Calories 232.75kcal
Ingredients
- ½ cup red onion finely diced
- 1 red bell pepper ¼" dice
- ½ cup hothouse cucumber or regular cucumber peeled, seeded and ¼" dice
- 1 jalapeño minced
- 6 limes
- 1 lemon
- ½ cup fresh pineapple ¼" dice
- ¾ pound yellowtail snapper fillets or other white fish 1½" dice
- 1 haas avocado peeled, seeded, ½" dice
- ⅓ cup cilantro chopped
- salt and pepper to taste
- hot sauce optional
- tortilla chips for serving
Instructions
- Juice the 1 lemon and 6 limes until you have about 1 cup of fresh juice.
- Place the diced ¾ pound yellowtail snapper fillets or other white fish in a small glass bowl and pour the fresh juice over the fish. Cover with saran wrap and refrigerate for 30 minutes to 1 hour until the fish is firmer and opaque.
- In a large bowl, combine ½ cup red onion, 1 red bell pepper, ½ cup hothouse cucumber or regular cucumber, 1 jalapeño, ½ cup fresh pineapple and ⅓ cup cilantro.
- Set a fine mesh strainer over a small bowl and pour the fish into the strainer. Transfer the fish to the vegetable mixture.
- Spoon out 3-4 tablespoons of the citrus juices and add them back to the fish ceviche, so that it's seasoned but not swimming in the citrus.
- Add 1 haas avocado (diced) just before serving and gently toss the mixture together to combine.
- Season with salt and pepper to taste and hot sauce (if using) to taste. Great with tortilla chips for serving or plantain chips, cassava chips or just served in a footed glass for a seafood cocktail. Delicious with chilled white wine or a cold cerveza.
Nutrition
Calories: 232.75kcal | Carbohydrates: 24.47g | Protein: 20.22g | Fat: 8.98g | Saturated Fat: 1.38g | Polyunsaturated Fat: 1.45g | Monounsaturated Fat: 5.17g | Cholesterol: 31.47mg | Sodium: 63.67mg | Potassium: 887.33mg | Fiber: 8.39g | Sugar: 7.21g | Vitamin A: 1304.9IU | Vitamin C: 104.23mg | Calcium: 86.19mg | Iron: 1.5mg