Ceviche Recipe Recipe

Name: Ceviche Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb striped bass, filleted and trimmed; 1/2 red onion; 1 avocado; 1 mango; 1 cup freshly squeezed lime juice; 1/3 cup fresh squeezed lemon juice; 1/3 cup cilantro; 1 green jalapeno; 1 red jalapeno; salt & pepper to taste (~1/4 tsp each)

Servings: persons

1 lb striped bass, filleted and trimmed
1/2 red onion
1 avocado
1 mango
1 cup freshly squeezed lime juice
1/3 cup fresh squeezed lemon juice
1/3 cup cilantro
1 green jalapeno
1 red jalapeno
salt & pepper to taste (~1/4 tsp each)

1
["Cube fish into 1/2"" pieces", "Peel, pit and dice mango and avocado into 1/4""-1/3"" pieces", "Thinly slice red onion and chop into 1/2""-1"" strips", "Chop cilantro", "Stem, seed, halve down the long side and thinly slice (if the peppers have a lot of heat, reduce the amount)", "Mix all ingredients into large non-reactive bowl.", "Lightly season.", "Be somewhat gentle as to not smash mango or avocado (clean hands work the best)", "Cover and refrigerate for 2 hours to let flavors mix.", "Ceviche is ready when fish meat changes color from opaque to white and texture is firm.", "Season with salt/pepper to taste.", "Serve with tortilla chips, plantain chips or lettuce cups.", "Or in martini glasses if you want to be fancy."]

kcal

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

You need 10 ingredients. The key ingredients include: 1 lb striped bass, filleted and trimmed, 1/2 red onion, 1 avocado, 1 mango, and more.

Yes, Ceviche Recipe 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.

Ceviche Recipe

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