Basic Ceviche


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.

Basic Ceviche
Prep Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 20 mins
8 servings


  • 1 pound halibut, cut into bite-size pieces

  • ½ cup lime juice

  • 1 large tomato, seeded and diced

  • 1 bunch fresh cilantro, chopped

  • cup diced green bell pepper (Optional)

  • cup chopped green onion

  • 1 jalapeno pepper, chopped, or to taste

  • 4 cloves garlic, minced

  • salt and ground black pepper to taste


  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
1g Fat
4g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 78
% Daily Value *
Total Fat 1g 2%
Cholesterol 21mg 7%
Sodium 37mg 2%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 13g
Vitamin C 16mg 82%
Calcium 26mg 2%
Iron 1mg 5%
Potassium 404mg 9%

* 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.

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