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My review
Basic Ceviche
2
Spencer & Serena
"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."
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Ingredients
4 h 20 m servings 78Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Cook's Note:
- Any firm white fish can be used in place of halibut.
Nutrition Facts
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Reviews
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Newest
3/26/2018
The flavor of the marinated fish was overwhelmed by the garlic, onion and cilantro. I like my ceviche less cluttered.
8/2/2017
Yum. This was very good. Glad to find a new way to eat Halibut. I didn't change a thing.
5/14/2017
This stuff is fantastic. I don't know if I got zealous with a few of the spices or not, but this turned out refreshing, spicy, and full-flavored. Just fantastic. I'm not a fan of jalapenos, but ...
10/30/2015
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...
8/24/2015
I used fresh tuna. Add tomatoes and cucumber on the side for freshness.