- Some fish to try include rockfish, cod, halibut, sole, or flounder. Try to avoid oily fish (i.e. tuna, mackerel, sardines) and freshwater fish (i.e. trout, catfish).
- Ceviche holds up well in the refrigerator, and tastes even better the next day!
- If you are working with frozen fish, it’s easiest to cube while still partially frozen.
- Store ceviche in an airtight container.
Get started right now with our FREE Paleo Starter Kit:
Inside, you’ll discover...
- 25 Delicious Paleo “Starter” Recipes
- Our complete “Paleo Food Swaps” guide
- A complete starter shopping list
- Tons more free resources
Total Time: 3 hours
Cook Time: 20 minutes
Passive Time: 3-4 hours
- 1 pound(s) fish fillets cut into 1/4 inch cubes
- 1 medium jalapeno pepper(s) de-seeded and diced
- 1/2 medium bell pepper(s) diced
- 1/2 medium onion(s) diced
- 1 medium garlic clove(s) minced
- 1/4 cup(s) cilantro, fresh chopped
- 1 cup(s) lime juice (or enough to completely cover all of the ingredients)
- 1 teaspoon(s) sea salt to taste
- 1 medium lime(s) cut into wedges
- Combine all ingredients in a large bowl and season with salt to taste
- Cover and refrigerate for 3-4 or more hours before serving.
- Serve with lime wedges.