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Information

Course: cold appetizer
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: Makes 4 servings
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Notes

Ceviche lightly pickles raw fish to conserve freshness and bring out its true flavor. Good with crusty bread or tortilla chips.

Ingredients

  • 1 lb (450g) very fresh, firm-fleshed fish, such as salmon, snapper, tuna, or monkfish
  • 1 red onion, thinly sliced
  • Juice of 2 limes
  • 1 tbsp olive oil
  • ½ tsp hot smoked paprika
  • 1 fresh hot red or green chile, finely chopped
  • Salt and freshly ground pepper
  • 2 tbsp finely chopped cilantro

Directions

1. With a sharp knife, thinly slice the fish.

2. Spread the sliced onion evenly in the bottom of a shallow nonreactive dish. Pour the lime juice over the onion, then sprinkle it with the oil, paprika, and chile.

3. Layer the fish on top, turning the slices to coat with the marinade.

4. Cover and refrigerate for at least 20 minutes or up to 2 hours. Season with salt and pepper. Sprinkle with the cilantro and serve chilled.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 1/8 teaspoon added salt per serving.

128kcal (6%)
16mg (2%)
4mg (6%)
24mcg RAE (1%)
501mg
27mg
17g
1g
1g
3g
28mg (9%)
313mg (13%)
1g (4%)
5g (8%)
1mg (3%)