Ceviche

 

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In preparation for Cinco de Mayo, I’ll be posting healthy Mexican inspired recipes all this week. First up, ceviche! My husband recently came back from the Bahamas with 3 Yeti coolers full of Mahi Maui so this ceviche recipe has been a go-to recipe to deplete some of our fish supply!  You can make this recipe with any white fish.

 

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Ingredients

  • 1 pound white fish
  • 1 ½ cups fresh lime juice
  • 2 – 3 tomatoes, small dice
  • 1 white onion, small dice
  • 3 jalapeno peppers (or Serrano peppers if you want more heat), seeds and veins removed, minced
  • 1/3 cup cilantro, chopped
  • 1 ½ tablespoon sugar
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 avocado, diced
  • Salt & pepper to taste

 

Directions

  • Dice the fish into bite size pieces
  • Combine the fish and the lime juice. There should be enough lime juice so the fish is completely covered and floating in the lime juice
  • Allow the fish to “cook” in the lime juice in the refrigerator for at least 30 minutes or up to 4 hours. The fish should turn completely white and appear cooked
  • Meanwhile dice/mince the tomatoes, jalapenos, onions and cilantro and combine in a bowl
  • Once the fish is cooked, combine the fish and the prepared vegetables. Add the sugar, olive oil, a few tablespoons of the lime juice and season with salt and pepper
  • Add the diced avocado right before serving so it does not begin to brown
  • The ceviche can be enjoyed on its own or with tortilla chips

 

 

Jenn Likover, RD

  
in Recipe Box, Uncategorized

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