Description
A refreshing and zesty Ceviche Verde with a creamy avocado drizzle, perfect for a light meal or appetizer.
Ingredients
Scale
- 1 pound fresh white fish fillets (like tilapia or cod), cut into small cubes
- 1 cup freshly squeezed lime juice (approximately 8 limes)
- 1 cup diced cucumber
- 1 cup chopped tomatoes
- 1/2 cup finely diced red onion
- 1/2 cup chopped fresh cilantro
- 1 jalapeño, seeds removed and minced
- 1 teaspoon sea salt
- 1 ripe avocado
- 1/4 cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper to taste
Instructions
- Place the diced fish into a non-reactive bowl and pour the lime juice over it. Cover with plastic wrap and refrigerate for about 30 minutes until the fish turns opaque.
- While the fish is marinating, prepare the creamy avocado drizzle by blending the avocado, Greek yogurt, olive oil, lime juice, and a sprinkle of salt and pepper until smooth.
- Once the fish has marinated, gently drain off any excess lime juice. Fold in the cucumber, tomatoes, red onion, cilantro, minced jalapeño, and sea salt, mixing carefully.
- To serve, ladle the ceviche into individual bowls and drizzle the creamy avocado mixture over the top. Garnish with additional cilantro if desired.
Notes
- For more heat, leave some seeds in the jalapeño or add a splash of hot sauce.
- Substitute white fish with shrimp or scallops, adjusting marinating time as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (marinating time)
- Category: Appetizer
- Method: Marinating and Blending
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 30mg