Ceviche

Name: Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs. firm white fish; 10 limes; 2 lf. tomatoes; 1 yellow pepper; 2 hot pepper; 1 sm. white onion; 1 purple onion; 1 tablespoon. olive oil; ¼ cup ketchup; 1 can hearts of palm; 1 sm jar spanish olives; 1 bunch cilantro; 1 tsp. pepper; 1tsp. ground cumin

Eats Now Editorial Team · 186 kcal · Seafood

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Ceviche – a delicious recipe with firm white fish, limes, tomatoes, yellow pepper, hot pepper, white onion. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 1/2 lbs. firm white fish
10 limes
2 lf. tomatoes
1 yellow pepper
2 hot pepper
1 sm. white onion
1 purple onion
1 tablespoon. olive oil
¼ cup ketchup
1 can hearts of palm
1 sm jar spanish olives
1 bunch cilantro
1 tsp. pepper
1tsp. ground cumin

1
Cut fish into bite size pieces and cover with lime or lemon juice in a not metallic bowl. Combine the fish 4-5 hours in frig. Drain and pat dry. Combine with rest of ingred, and refig 5 hours or over night.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lbs. firm white fish, 10 limes, 2 lf. tomatoes, 1 yellow pepper, and more.

Yes, Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
186 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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