How to Make Peruvian White Fish Ceviche

White fish ceviche. Ceviche is fish that ‘cooks’ in citrus juice. It is a very fresh meal that is low in fat, low in carbs and very satisfying. Ceviche can be served as a light meal or as an appetizer.

Many countries have their own version of ceviche in Latin America. You can make it with seafood as well. Shrimp ceviche is one of my very favorite dishes.

I like balancing the acid of the lemon in this ceviche recipe with orange juice. This prevents it from getting extra sour and bitter. Ceviche will last for a couple of days in the refrigerator. It is not a meal that you can keep for too long as the fish will become soggy.

Here is what you are going to need to do for this perfect ceviche recipe:

3 cups skinned and deboned, cubed white fish
2 TBS chopped parsley
1 large chili pepper – seeds and membrane removed – chopped
1 medium red onion – sliced
4 large lemons – juiced
1 large orange – juiced
Salt

Place the fish, parsley, chili pepper and onions in a non-reactive bowl. Mix well.

Mix the juices together and add salt.

Pour juice over fish. Make sure to cover fish well. Cover and refrigerate overnight.

Serve ceviche with boiled sweet potatoes and boiled corn on the cob. Enjoy!

Ceviche only – CALORIES 154.46; FAT 3.6 grs (sat 0.87; mono 0.98; poly 1.1); PROTEIN 20.44 grs ; FIBER 6.29 grs; CARBS 17.69 grs; CHOLESTEROL65.76mg; IRON 1.29 mg; SODIUM 653.11 mg; CALCIUM 102.47 mg

Print the White Fish Ceviche Recipe Here

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