Classic Ceviche

Classic Ceviche

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From: EatingWell Magazine, January/February 2019

An acidic combination of citrus juices "cooks" fresh fish to make ceviche. Yuzu looks like a bumpy lemon and is prized in Japanese cuisine for its distinctly aromatic juice and rind. Buy yuzu juice in Asian markets and online, or substitute more lemon juice. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound skinned firm white fish, such as mahi-mahi or cod, cut into ½-inch pieces
  • ½ cup lemon juice
  • ½ cup lime juice
  • 2 tablespoons yuzu juice
  • 1¼ teaspoons kosher salt, divided
  • ¾ cup diced seeded cucumber
  • ½ cup chopped seeded tomato
  • ⅓ cup minced red onion
  • 3 tablespoons chopped fresh cilantro
  • 1 to 3 teaspoons minced serrano or jalapeño


  • Prep

  • Ready In

  1. Combine fish, lemon, lime and yuzu juices and 1 teaspoon salt in a large nonreactive bowl. Cover and refrigerate, stirring occasionally, until the fish is opaque, about 6 hours or up to 1 day.
  2. Drain the fish and return to the bowl. Add cucumber, tomato, onion, cilantro, chile to taste and the remaining ¼ teaspoon salt.
  • To make ahead: Refrigerate for up to 1 day.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 56 calories; 0 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 11 g protein; 7 mcg folate; 41 mg cholesterol; 1 g sugars; 0 g added sugars; 236 IU vitamin A; 4 mg vitamin C; 13 mg calcium; 1 mg iron; 138 mg sodium; 294 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 lean protein

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