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Bowl of fish ceviche verde with a bronze spoon on a plate with tortilla chips garnished with a couple of lime halves and flaky sea salt. There is a textured grey linen to the side of the plate.
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5 — Votes 4 votes

Fish Ceviche Verde

This fish ceviche verde is the perfect refreshing summer snack or party appetizer!
Prep Time20 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6 servings
Author: Amber Goulden

Ingredients

  • 1 pound sushi-grade or flash-frozen white fish such as halibut, red fish, or trout, diced into 1/2 inch cubes
  • 1 cup lime juice
  • 1/2 red onion diced
  • 1 small jalapeno finely diced
  • 4 medium tomatillos diced (about 3/4 cup)
  • 1 large avocado cut into 1/2 inch cubes
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon coarse sea salt

Instructions

  • Combine the lime juice and fish in a bowl, then cover and refrigerate. Let sit for 1 hour, until the fish is cooked through.
  • Drain the lime juice from the fish, then mix the fish with the red onion, jalapeno, tomatillos, avocado, cilantro, and sea salt.
  • Serve with chips and enjoy!

Notes

If you’d prefer to use shrimp, you can replace all of the fish with shrimp, or you can make a seafood ceviche by using half shrimp and half fish, or you can even add in scallops! Just as with fish, make sure you are buying the freshest, highest-quality shrimp for this recipe.

Nutrition

Calories: 144kcal | Carbohydrates: 9g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 250mg | Potassium: 625mg | Fiber: 3g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 22mg | Calcium: 20mg | Iron: 1mg