Ceviche

Name: Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 12 lbs fresh sea bass (saltwater fish, cut into 1-inch cubes) or 1 12 lbs red snapper (saltwater fish, cut into 1-inch cubes) or 1 12 lbs shrimp (saltwater fish, cut into 1-inch cubes) or 1 12 lb…; 1 cup fresh lime juice; 1 medium white onion, sliced into rings and blanched (if using this as a dip, dice the onion, put into a metal strainer and blanch that way); 1 large tomatoes, peeled and diced; ¼ cup chopped cilantro (to taste); ¼ cup olive oil; 2 fresh jalapenos, seeded, deveined, and cut into small dice; salt, to taste; lettuce leaf; lime slice (garnish)

Eats Now Editorial Team · General

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Ceviche – a delicious recipe with bass, lime juice, white onion, tomatoes, cilantro, olive oil. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 12 lbs fresh sea bass (saltwater fish, cut into 1-inch cubes) or 1 12 lbs red snapper (saltwater fish, cut into 1-inch cubes) or 1 12 lbs shrimp (saltwater fish, cut into 1-inch cubes) or 1 12 lbs scallops (saltwater fish, cut into 1-inch cubes)
1 cup fresh lime juice
1 medium white onion, sliced into rings and blanched (if using this as a dip, dice the onion, put into a metal strainer and blanch that way)
1 large tomatoes, peeled and diced
¼ cup chopped cilantro (to taste)
¼ cup olive oil
2 fresh jalapenos, seeded, deveined, and cut into small dice
salt, to taste
lettuce leaf
lime slice (garnish)

1
Place fish in glass or ceramic dish.
2
Add lime juice and toss gently.
3
Cover and refrigerate at least 4 hours, turning or stirring fish once.
4
Add blanched onion, tomato,cilantro,olive oil,chilies and salt and stir gently.
5
Cover and refrigerate 4 hours.
6
Arrange on lettuce leaves and garnish with lime slices or put into glass or ceramic serving dish and serve with tortilla chips.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

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 10 ingredients. The key ingredients include: 1 12 lbs fresh sea bass (saltwater fish, cut into 1-inch cubes) or 1 12 lbs red snapper (saltwater fish, cut into 1-inch cubes) or 1 12 lbs shrimp (saltwater fish, cut into 1-inch cubes) or 1 12 lbs scallops (saltwater fish, cut into 1-inch cubes), 1 cup fresh lime juice, 1 medium white onion, sliced into rings and blanched (if using this as a dip, dice the onion, put into a metal strainer and blanch that way), 1 large tomatoes, peeled and diced, and more.

Yes, Ceviche falls under the General 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
Category
General

E

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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