Easy Ceviche


  • 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.
Easy Ceviche
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Easy Ceviche

Servings 4

Total Time: 3 hours

Cook Time: 20 minutes

Passive Time: 3-4 hours

Nutrition Information

calories 197

carbohydrate 19g

protein 29g

fat 1g


  • 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


  1. Combine all ingredients in a large bowl and season with salt to taste
  2. Cover and refrigerate for 3-4 or more hours before serving.
  3. Serve with lime wedges.