“An appetizer of revolutionary proportions. Ceviche includes 'raw' fish that is 'cooked' in lime juice, prep time is a bit long but worth it. Shrimp is optional but suggested.” - by Stalin
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Cut the raw fish into cubes and spread out in the bottom of a lasagna pan. Pour in enough lime juice to cover the fish; cover dish, and refrigerate for 24 hours.
- Remove fish from the refrigerator, and mix in shrimp, cilantro, green onions, red onions, avocados, tomatoes, and celery. Stir in pico de gallo to taste, and season with salt and pepper. Cover, and refrigerate for 12 hours.
Nutrition
Amount Per Serving (4 total)
- Calories
- 386 cal
- 19%
- Fat
- 16.4 g
- 25%
- Carbs
- 45.7 g
- 15%
Based on a 2,000 calorie diet
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Reviews (26)
Rate This Recipe
"Tastes delicious!!! I also added V-8 juice & served it on a glass (sundae) cup with a lime wedge for decor! *I did cut back on the marinating; only overnight & I added the V-8 juice prior to refrigera..." See moreting it; I just chilled it for about 2-3 hours - Absolutely delicious!! It's served as an individual appetizer at my house & it was devoured! I got so many compliments!"
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