Peruvian Ceviche

Peruvian Ceviche

Serves 2 to 4

Serve this refreshing citrus-marinated fish with corn on the cob and sweet potato slices.

  • 1 pound fresh grouper, black or striped sea bass, halibut or red snapper fillet
  • 1/2 cup fresh lemon juice (3 lemons)
  • 1/2 cup fresh lime juice (3-4 limes)
  • 1 small red onion, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño pepper, seeded, ribbed and diced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
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Cut fish into bite-sized pieces and blanch 1 minute in a large pot of boiling, salted water. Transfer to a shallow dish. Add remaining ingredients and toss gently to combine. Chill 4 to 6 hours, stirring once or twice, before serving.

Nutritional Info: 
Per Serving:170 calories (15 from fat), 1.5g total fat, 0g saturated fat, 55mg cholesterol, 480mg sodium, 10g carbohydrate (1g dietary fiber, 3g sugar), 30g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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