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Basic Ceviche

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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4 h 20 m servings 78 cals
Original recipe yields 8 servings

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  • 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.

Nutrition Facts

Per Serving: 78 calories; 1.2 g fat; 3.6 g carbohydrates; 12.8 g protein; 21 mg cholesterol; 37 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Yum. This was very good. Glad to find a new way to eat Halibut. I didn't change a thing.

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 ...

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.