Best White Fish Ceviche Recipes

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

Ingredients

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

Ingredients

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