White Fish Ceviche Recipes

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MEXICAN MANGO AND WHITE FISH CEVICHE



Mexican Mango and White Fish Ceviche image

Fresh and delicious, this Mexican ceviche will add punch to your next party. An easy no-cook, make-ahead starter or nibble. Serve with tortilla chips, avocado, lime wedges, and salt to garnish.

Provided by gem

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 1h55m

Yield 12

Number Of Ingredients 10

2 pounds white fish, cut into small cubes
4 limes, juiced
½ orange, juiced
1 tablespoon olive oil
1 green chile pepper, chopped
2 mangoes, cut into cubes
5 green onions, chopped
3 tomatoes, seeded and chopped
½ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

  • Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
  • Mix in mangoes and green onions, cover, and chill for 10 minutes more.
  • Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 9.8 g, Cholesterol 45.4 mg, Fat 5.8 g, Fiber 2 g, Protein 15.4 g, SaturatedFat 0.9 g, Sodium 56.5 mg, Sugar 6.1 g

WHITE FISH CEVICHE



White Fish Ceviche image

This version is prepared without peppers so that the flavor of the sea dominates. This recipe comes from Bernie Matz of The Cafe at Books & Books, in South Florida. He prefers to use fresh grouper, but striped bass or other firm white fish will work fine. Try not to use a fish that has previously been frozen, they are not as firm. The ceviche will keep, under refrigeration, for 2 days, but eating withing 3 or 4 hours is optimal since he fish will continue to "cook" in the citrus juices.

Provided by threeovens

Categories     Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs boneless white fish, skinless (grouper, striped bass, hake, or halibut)
fresh lime juice (3 limes)
fresh orange juice (1 orange)
2 tablespoons white vinegar
kosher salt & freshly ground black pepper
2 tablespoons olive oil
1/4 small red onion, chopped
3 green onions, trimmed and chopped 1 celery rib, chopped
2 tablespoons fresh cilantro, chopped

Steps:

  • Using a sharp knife, cut the fish, on the bias, into 1/8 inch pieces.
  • Place the fish in a bowl with the juice of 2 limes and refrigerate 15 minutes to "cook.".
  • Use a clean bowl, and stir together the juice of 1 lime, orange juice, vinegar, salt, pepper, and olive oil; stir in the onion, green onion, celery, and cilantro.
  • Drain the fish and gently fold into the dressing.
  • Serve immediately, or refrigerate 3 to 4 hours, up to 2 days.

Nutrition Facts : Calories 335.5, Fat 11.3, SaturatedFat 2.4, Cholesterol 95.5, Sodium 859, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 53.9

BASIC CEVICHE



Basic Ceviche image

Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.

Provided by Spencer & Serena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Fish Soup Recipes

Time 4h20m

Yield 8

Number Of Ingredients 9

1 pound halibut, cut into bite-size pieces
½ cup lime juice
1 large tomato, seeded and diced
1 bunch fresh cilantro, chopped
⅓ cup diced green bell pepper
⅓ cup chopped green onion
1 jalapeno pepper, chopped, or to taste
4 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
  • Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

Nutrition Facts : Calories 78.1 calories, Carbohydrate 3.6 g, Cholesterol 21.1 mg, Fat 1.2 g, Fiber 0.8 g, Protein 12.8 g, Sodium 37.4 mg, Sugar 1.2 g

CEVICHE



Ceviche image

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Provided by James Martin

Categories     Dinner

Time 1h50m

Yield Serves 6 as a starter

Number Of Ingredients 10

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

Steps:

  • In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
  • Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium

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