Serving Size: 4
Cooking Time: 0 minutes
½ pound (227 g) fresh skinless, white, ocean fish fillet (halibut, mahi mahi, etc.), diced
1 cup freshly squeezed lime juice, divided
2 tablespoons chopped fresh cilantro, divided
1 Serrano pepper, sliced
1 garlic clove, crushed
¾ teaspoon salt, divided
½ red onion, thinly sliced
2 tomatoes, diced
1 red bell pepper, seeded and diced
1 tablespoon extra-virgin olive oil
1. In a large-sized mixing bowl, combine the fish, ¾ cup of lime juice, 1 tablespoon of cilantro, Serrano
pepper, garlic, and ½ teaspoon of salt.
2. The fish should be covered or nearly covered in lime juice. Cover the large-sized bowl and refrigerate for 4
3. Sprinkle the remaining ¼ teaspoon of salt over the onion in a small bowl, and let sit for 10 minutes. Drain
and rinse well.
4. In a large-sized bowl, combine the tomatoes, bell pepper, olive oil, remaining ¼ cup of lime juice, and
onion. Let rest for approximately about at least 10 minutes, or as long as 4 hours, while the fish “cooks.”
5. When the fish is actually ready, it will be completely white and opaque. At this time, strain the juice,
reserving it in another bowl. If desired, remove the Serrano pepper and garlic.
6. Add the vegetables to the fish, and stir gently. Taste, and add some of the reserved lime juice to the ceviche as desired. Serve topped with the remaining 1 tablespoon of cilantro.
Nutritional Value: Calories 122; Fat 4.1g; Carbohydrates 11.1g; Protein 11.9g