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Rockfish Ceviche

Servings 6 people

Ingredients

  • 1 lb rockfish or Pacific snapper
  • 4 Limes
  • 1 lemon
  • 1/2 cup finely sliced red onion
  • 1 serrano pepper halved, seeds removed, and cut crosswise into fine slices
  • 1 cup whole grape tomatoes cut into quarters
  • 1 avocado split and cut into thin slices
  • Pinch of salt
  • Pinch of black pepper
  • 1/4 cup cilantro

Instructions

  • Cut fish into 1/2-inch cubes and place in single layer in rectangular glass dish fitted with lid. Juice limes and lemon to yield about 3/8 cup and pour over fish. Place in refrigerator and allow lime/lemon juice to “cook” the fish for about 30 minutes.
  • Place sliced onion and serrano pepper overtop of fish and allow to marinate for 10 to 20 minutes more.
  • To serve, combine ceviche with grape tomatoes and heap onto individual plates or shallow bowls, placing a few slices of avocado alongside. Season with salt and pepper and garnish with chopped cilantro.

Notes

Per serving: 130 calories; 15 g protein; 6 g total fat (1 g sat. fat); 5 g total carbohydrates (1 g sugars, 3 g fiber); 78 mg sodium