CEVICHE!  (Suh-Vee-Che)
What could be healthier than white fish and lots of crisp, fresh veggies popping with a fiesta of flavor from limes, lemons, cilantro, and mild jalenpeno peppers?

This is a great dish to take to a summer party or BBQ and know you have something low calorie and grain free to munch on! Enjoy!

While there is no actually cooking for this recipe – the citrus in essence “cooks” the fish – there is a fair amount of chopping.
Be prepared for the recipe to take at least 30 minutes of prep. It can be done 2-3 days ahead as it will last 5-7 days in the refrigerator – IF it lasts that long!

1.25 lbs. Lighter White Fish (cod, grouper, sea bass, sole, snapper, flounder, tilapia)
3 Cucumbers
1 Large Red Onion
6 Firm Vine Ripened Tomatoes
10 Lemons
5 Limes
2 Jalapeños
One bunch of Cilantro
2-3 Garlic Cloves
2 tsp Salt ( minimum )
2 Avocados  (optional)
Tamari to taste ( optional )


Chop the fish in pretty small squares put in a large bowl and squeeze all but on of each lime and lemons (use the hand press for juice it gets so much more)
Stir (make sure the fish is covered all the way with the juice , if the lemons and limes don’t seem great and juicy when your buying get extra just in case)
Cover and place In fridge for 45/60 min  (every fish is different and you have to check to see if the fish is cured)

While the fish is in the refrigerator marinating – in a food processor add:

2-3 roughly chopped cloves of garlic
2 roughly chopped jalapeños (de seeded)
1 tbsp olive oil
Caution:  Use rubber glove when seeding and chopping jalapeños!


Tomato (de seed )

Once the fish is cured:

Add the diced veggies and mix it up.
Stir in salt to taste.
Garnish with diced avocado
Add a little bit of Tamari to individual servings if desired

Serve in a bowl and eat YUM!

Optional:  Tortilla chips or Plantain chips as an accompaniment

This is a large recipe and makes probably 10 full servings or more if you are serving it as an appetizer.  So you may want to 1/2 the recipe so it doesn’t go to waste.   Store in refrigerator for 1 day max.  (if you do this,  seperate the juice from the fish so that it does not continue to marinate and cure the fish)

Download PDF of Recipe: CEVICHE