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Fish Ceviche

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This classic fish appetizer is perfect on a hot summer day. The chiles provide just the right amount of kick while the peach imparts a touch of sweetness.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 10 to 12 servings, about 3/4 cup each


Original reipce makes 2 dozen Change Servings

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  • Step 1 of 6

    MIX lime juice and fish in a large bowl; refrigerate for 2 hours so the fish can “cook”.

  • Step 2 of 6

    DRAIN and discard lime juice. Add lemon juice, chiles, cucumber, cilantro, peach, crushed red pepper, onion, tomatoes and bouillon to the bowl. Mix to combine.

  • Step 3 of 6

    FOLD in avocados.

  • Step 4 of 6

    WHISK mayonnaise and evaporated milk together in a small bowl.

  • Step 5 of 6

    TO SERVE, top tortilla chips with about 2 tablespoons of ceviche. Drizzle with a little sauce.

  • Step 6 of 6

    TIPS: Add a little heat! Add a chopped serrano chile or shake on a little liquid hot sauce.

    Tilapia can be used in place of Dover sole. The fish is easiest to cut when it is partially frozen.

Nutrition Facts

Amount Per Serving
Servings: 10 to 12 servings, about 3/4 cup each
Calories 220
Calories from Fat 100
%Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 9%
Cholesterol 25mg 9%
Sodium 190mg 8%
Total Carbohydrate 22g 7%
Dietary Fiber 5g 19%
Sugars 3g
Protein 12g
Vitamin A 20%
Vitamin C 30%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
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