Tomato Jalapeño Ceviche Recipe - Clean Eating Magazine

Tomato Jalapeño Ceviche

Ceviche is a refreshing South American raw fish salad with tomato, chiles, cilantro and lime juice. We use cod, but any fresh fish will work.
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Tomato Jalapeno Ceviche
  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 1 lb boneless, skinless cod fillets, cut into ½-inch cubes
  • 3/4 cup fresh lime juice 
(about 6 limes)
  • Pinch sea salt or kosher salt, plus additional, to taste
  • 2 vine tomatoes, seeded 
and diced
  • 1 jalapeño chile pepper, seeded and minced
  • 1/2 red onion, diced
  • 1 cup loosely packed chopped fresh cilantro

Preparation

  1. Place bowls in freezer to chill.
  2. In a large stainless steel, glass or ceramic bowl, add cod, lime juice and pinch salt; toss gently to coat. Cover and refrigerate for 20 to 30 minutes, until cod is opaque throughout and springy to the touch.
  3. Drain and discard lime juice from cod. Return cod to bowl and add tomatoes, jalapeño, onion and cilantro. Season with additional salt and toss gently to combine. Serve immediately in chilled bowls.

Nutrition Information

  • Serving Size: 1/2 cup
  • Calories: 56
  • Carbohydrate Content: 2 g
  • Cholesterol Content: 24 mg
  • Fat Content: 0.5 g
  • Fiber Content: 1 g
  • Protein Content: 10.5 g
  • Sodium Content: 63 mg
  • Sugar Content: 1 g