Ceviche Recipe


Ceviche Recipe


  • 2 lb fish fillets, cubed (get whatever’s freshest—shrimp or bay scallops work too)
  • 10 limes
  • 8 garlic cloves
  • 1 tbsp minced fresh cilantro
  • 1 habanero chile or jalapeño
  • 1 small red onion, sliced paper-thin
  • Salt and black pepper
  • 16 large romaine lettuce leaves
  • 2 avocados, diced
  • 2 tomatoes, diced
  • Hot sauce


  • Cube fish and place in a nonreactive dish.
  • Juice limes into a food processor. Squeeze them well, but avoid the membrane, which can cause bitterness. Add garlic and cilantro. Seed hot pepper, remove white ribs, and whack it into a few pieces; throw it into the processor. Pulse until garlic cloves and pepper are finely minced. Pour this mixture over fish. Slice onion and add it to fish.
  • Refrigerate and let fish marinate overnight. Stir once or twice.
  • Next day, drain off most of the lime juice, leaving enough to keep fish moist. Salt and pepper to taste.


NUTRITION: 221 calories; 9 g fat; 23 g protein; 17 g carbohydrate; 3 g dietary fiber; 14 g net carbs per serving.



Comments Closed

Comments are closed. You will not be able to post a comment in this post.