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White Fish Ceviche

Recipe Image: White Fish CevicheCeviche. Sounds fancy, right? It sure looks that way, but let us tell you it is actually one of the easiest meals you can prepare! One of those "set it and forget it" until it's ready to enjoy type things! So, what is it exactly? In a nutshell, it’s pieces of raw fish or shellfish tossed with an acidic marinade such as lemon or lime juice. Over a few hours time, the citric acid from the juice actually cooks the fish (in technical terms “the flesh’s proteins denature - in very much the same way that heating does). The end result? Fish with an opaque, cooked appearance with a firm texture - much the same way it would appear and feel if it were steamed! It’s super important to use a glass or ceramic dish or bowl for the ceviche preparation.

This is a great recipe for those warmer weather months of late spring and summer, when anything that’s not blazing hot is gladly welcomed by the mouth! You could pair your ceviche with any number of sides, but we find that a plump avocado and tomato salad with an easy lemon juice vinaigrette really pairs wonderfully with the acidic juice used to “cook” the fish.

This recipe makes two servings, but it can easily be doubled or tripled as needed to feed all the mouths at your table or come with you to an outdoor gather ing! We use jalapeno in ours because we like just a touch of spice. If you’re a “no spice at all” kind of person, then simply omit it or you could swap in some diced green pepper in its place if you still wanted that pepper-y crunch. As far as what kinds of fish and shellfish go best with this recipe, opt for firm white fishes such as cod, halibut, grouper, sole, or even shrimp is a wonderful swap in this recipe. Note: pictured is ceviche with cod.

Ceviche Ingredients:

  • 8-12 oz.* raw or defrosted frozen white fish, deboned and skin removed
  • 1 lemon, zested and juiced
  • 1 lemon, juiced only
  • 3 limes, juiced
  • 1 tsp sea salt
  • ½ tsp black pepper

*MRC Clients refer to your menu for exact protein portion size. This recipe uses 2 servings white fish.

Avocado Salad Ingredients:

  • 1 TBSP extra virgin olive oil
  • 1 lemon, juiced
  • ½ packet zero-calorie sweetener
  • A few pinches of sea salt and black pepper
  • 2 oz. avocado, diced
  • 7 oz. tomatoes, seeded and diced
  • 1 oz. green onion, whites and green parts thinly sliced
  • ½ jalapeno, seeded and diced
  • 1-2 TBSP parsley leaves, diced
  • Optional: 100 cal. of Saltines, homemade tortilla strips, or other hard cracker

Instructions:

  1. Prepare the ceviche by cutting the fish into ½ inch chunks and placing in a ceramic or glass baking dish or bowl. Stir in the lemon zest, lemon juice, lime juice, salt, and pepper. Cover and refrigerate for at least 3 hours, giving everything a stir halfway through.
  2. Prepare the avocado salad by whisking together in a medium bowl the olive oil, lemon juice, salt and pepper. Add the diced avocado, tomatoes, green onions, jalapeno if using, and parsley leaves. Toss everything to coat well.
  3. Discard the ceviche juice and divide the salad and ceviche meat into two bowls. Top with crumbled crackers/strips if using.


Makes 2 Servings | Serving Size: ½ recipe | One Serving Replaces: 1 protein, 1 healthy fat, ½ vegetable, and 1 carbohydrate if using optional ingredients

Other tips and considerations:

  • Don't use a metal bowl or dish (use glass or ceramic) because the acids can actually react with the metals of the bowl creating a terrible flavor to your otherwise delicious dish!
  • Use fresh lemons and limes
  • If you don't have a juicer, make juicing these fruits easier by cutting them into quarters (it's much easier than trying to juice halves)

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