Light And Refreshing

White Fish Ceviche

with Vegetables and Lime Juice
Average: 5 (3 votes)
(3 votes)
White Fish Ceviche

White Fish Ceviche - Ideal for weight-conscious connoisseurs: simple but refined

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Health Score:
9,5 / 10
35 min.
ready in 3 h. 40 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The fish dish, which originates from Peru and is popular and well-known throughout Latin America, offers not only a delicious taste but also a full body-building protein and vitamins - including the immune-strengthening vitamin C and vitamin A, which is beneficial for the skin and eyes.

Not only for the sake of your health you should attach great importance to freshness here: you really need freshly caught fish from the specialist retailer for tasty enjoyment.

1 serving contains
(Percentage of daily recommendation)
Calorie187 kcal(9 %)
Protein21 g(21 %)
Fat2 g(2 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.3 μg(7 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin7 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate40 μg(13 %)
Pantothenic acid0.7 mg(12 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C25 mg(26 %)
Potassium607 mg(15 %)
Calcium60 mg(6 %)
Magnesium73 mg(24 %)
Iron1.8 mg(12 %)
Iodine172 μg(86 %)
Zinc1.3 mg(16 %)
Saturated fatty acids0.4 g
Uric acid156 mg
Cholesterol50 mg
Development of this recipe:


14 ounces very fresh sushi-grade fish fillets (such as sea bass, cod, perch)
4 Limes
2 ripe but firm tomatoes (about 150 grams)
1 small red onion
2 stalks Celery
5 sprigs cilantro
1 green chile pepper
1 teaspoon White vinegar
1 teaspoon olive oil
2 Baguette (preferably whole grain)
How healthy are the main ingredients?
olive oilLimetomatoonionCelerysalt

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Citrus juicer, 1 Measuring cups, 1 shallow Bowl, 1 Small pot, 1 Tablespoon, 1 Slotted spoon, 1 Small knife, 1 Teaspoon, 1 Paper towel, 1 Tweezers, 1 Plastic wrap, 1 Serrated knife

Preparation steps

White Fish Ceviche preparation step 1

Rinse fish, pat dry and remove any bones. Cut fish into pieces (about 1 cm) (approximately 1/2 inch) and place in a shallow bowl.

White Fish Ceviche preparation step 2

Squeeze out juice from limes. Add 100 ml (approximately 1/4 cup) of juice to the fish and toss to coat. 

White Fish Ceviche preparation step 3

Cover fish with plastic wrap and let marinate in the refrigerator for  at least 3 hours, stirring occasionally.

White Fish Ceviche preparation step 4

Meanwhile, score an X in bottom of tomatoes, plunge into a pot of boiling water for a few seconds and remove with a slotted spoon. Rinse under cold water. Peel tomatoes, halve, remove seeds and cut flesh into small dice.

White Fish Ceviche preparation step 5

Peel onion, cut into quarters and then cut into fine strips. Rinse the celery, remove any strings and finely chop stalks.

White Fish Ceviche preparation step 6

Rinse the cilantro, shake dry and pluck leaves.

White Fish Ceviche preparation step 7

Halve chile pepper lengthwise, remove seeds if desired, rinse and cut into thin rings. (If you like it spicy, do not remove ribs and seeds before slicing.)

White Fish Ceviche preparation step 8

Remove fish from the refrigerator. Add the diced tomatoes and celery, onion strips, cilantro leaves, chile pepper slices, oil and vinegar to the fish and mix gently to combine. Season with salt and pepper. Let stand at room temperature for 15-20 minutes.

White Fish Ceviche preparation step 9

Cut the rolls diagonally into finger-thick slices. Arrange the marinated fish on plates and serve with the bread.