Fish Ceviche with Citrus

Eva
This fish ceviche recipe is ideal for making in summer or on hot days. This dish is very fresh and the step-by-step process to prepare it is simple. The special touch comes from the citrus, corn tostadas, and delicious plantain chips. Best of all, you don't need to cook anything for this dish, making it very practical as a recipe.
Reviewed by Editorial Team of Kiwilimón
2.5
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Ingredients
4
Servings
  • 4 fish fillets, 150 g each of Nile perch, sierra, or robalo
  • 1/2 cups lime juice
  • 4 Vita+® grapefruit cups, 170 g each
  • 1 cup cherry tomato, cut into quarters
  • 3 tomatillos, cut into cubes
  • 1/2 red onions, filleted
  • 3/4 cups pineapple, cut into cubes
  • 2 serrano chiles, sliced
  • 1 avocado, cut into medium cubes
  • 2 tablespoons olive oil
  • salt
  • pepper
  • 4 sprigs fresh cilantro, for garnish
  • tostadas, for serving
  • plantain, in chips, for serving
Preparation
40 mins
0 mins
Low
  • Cut the fish into medium cubes and mix with lemon juice and the juice from the Vita+® grapefruit Cups; reserve the fruit wedges.
  • Marinate in the refrigerator for about 30 minutes or until the fish changes color.
  • Remove from the refrigerator and mix with the tomato, onion, pineapple, serrano chili, avocado, olive oil, the reserved fruit wedges, and season with salt and pepper.
  • Serve garnished with fresh cilantro, accompanied by corn tostadas or plantain chips.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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