Summer Garden Ceviche

By Other
Ceviche is a South American dish that uses the acid in lemons and limes to change the protein structure of raw fish, giving it a cooked texture while adding a tangy flavor. Red snapper or tilapia makes a delicious ceviche. Perfect with tortilla chips or to serve as a start

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  • Prep Time: 30 minutes. Cooking time: 3 hours

Appetizers, Dips & Salsa

Serves: 6 to 8 servings
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Yellow/Orange,White,Green


12 ounces tilapia, chopped into bite-size cubes

? cup fresh lemon juice

? cup fresh lime juice

1 medium cucumber, diced

1 small yellow bell pepper, cored and diced

1 jalapeño, cored, ribs and seeds removed, diced

¼ of a large onion, diced

3 cloves garlic, minced

¼ cup fresh cilantro, chopped

¼ teaspoon salt


Spread the fish into a single layer in a 9” x 13” glass baking pan. Pour the lemon and lime juice over the fish, and stir to coat all the pieces. Cover with plastic wrap and refrigerate for 1 hour, stirring the fish after 30 minutes. The fish is ready when it turns opaque.


Toss together the cucumber, bell pepper, jalapeño, onion, and garlic in a large bowl. Drain the juice from the fish and transfer the fish to the bowl. Add the cilantro and salt. Stir to combine all ingredients. Let the ceviche marinate in the fridge for at least 2 hours before serving.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g



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