Ceviche

• servings: 4 servings
• total time: 40 minutes

Ingredients

1 pound fresh firm white fish (like sea bass, snapper, or halibut - see tips above) (skinned, deboned and diced into small pieces)

½ cup fresh lime juice (from about 5 to 6 limes)

3 tablespoons fresh lemon juice (from 1 lemon)

2 Roma tomatoes (diced)

1 cucumber (peeled and diced)

1 avocado (peeled, deseeded and diced)

½ small red onion (diced)

1 jalapeno pepper (seeded and finely diced)

½ bunch cilantro (chopped)

1 teaspoon kosher salt

Directions

Marinate fish

In a glass (non-reactive) bowl, stir together the fish, lime juice, and lemon juice, Cover the bowl and marinate in the fridge for 30 minutes to 4 hours. You'll notice the fish go opaque as the lime juice "cooks" the fish. The longer you marinate the fish, the more it will cook. See above in the blog post for more information.

Stir ingredients

Remove the fish from the fridge (no need to drain it) and add the tomatoes, cucumber, avocado, red onion, jalapeno pepper, cilantro, and salt. Gently stir to combine.

Serve it up in individual glasses, on a plate, or with tortilla chips.

Nutrition

• Calories: 216 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Cholesterol: 56 mg
• Sodium: 667 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 23 g