Classic Ceviche

Sean

Mahi Mahi marinated in lemon and lime juice with tomatoes and avocados.

5 from 10 votes

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Appetizer

Cuisine Peruvian

Servings servings

Calories 126 kcal

Equipment

Large mixing bowl

Ingredients

½ pound Mahi Mahi cut into ½ inch cubes
½ pound shrimp cut into ½ inch chunks
¾ cup lemon juice
¾ cup lime juice
½ tsp salt
½ tbsp ground black pepper
2 serrano peppers thinly sliced
¾ cup red onion chopped
1 cup cucumber diced
1 cup cherry tomatoes sliced in half or quartered
2 cloves garlic minced
4 tbsp fresh cilantro finely chopped
1½ tbsp olive oil
1 cup avocado diced

Instructions

In a large bowl combine the mahi mahi, shrimp, serrano peppers, salt, pepper, and cilantro. Cover with the lemon and lime juice. If the juice does not cover all of the fish and shrimp add more to completely cover them.
Cover and place in the refrigerator for 1-4 hours depending on the doneness you prefer. Stir every hour.
Once the desired doneness has been reached add all of the remaining ingredients except the avocado and mix. then gently fold in the avocado.
Best served chilled.

Notes

Consume within 48 hours of making it storing in an air tight container.

Mahi Mahi can be replaced with cod, halibut, albacore, tilapia, red snapper, or sea bass.

Nutrition

Serving: 1servingCalories: 126kcalCarbohydrates: 8gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 66mgSodium: 143mgPotassium: 433mgFiber: 2gSugar: 2gVitamin A: 224IUVitamin C: 24mgCalcium: 40mgIron: 1mg

Nutrition Disclaimer*

Keyword Avocado, Ceviche, Fish, Shrimp