Basic Ceviche

Basic Ceviche

Made  times
Spencer & Serena 1

"Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


4 h 20 m servings 78 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
  2. Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.


  • Cook's Note:
  • Any firm white fish can be used in place of halibut.



I added some finely diced cucumber, subbed red bell pepper for green, and gave it a squeezeof fresh lemon juice. I served these with Triscuit Wasabi and Soy Thin Crisps. They were a good match f...

I used fresh tuna. Add tomatoes and cucumber on the side for freshness.

From around the web