There’s something magical about tender white fish, the crunchy spice of radish, and cilantro drenched in fresh citrus.
Make this white fish ceviche at home and you can scoop it into sweet little endive boats. Enjoy alone for a light lunch or make white fish ceviche for dinner – and follow it up with some luscious, gut-healing Thai Coconut Soup .
White Fish Ceviche
- 10m
- 3h
- 3h 10m
Ingredients
- 1/4 red onion
- 7 limes
- 3 lemons
- 3 oranges
- 1 1/2 lb firm white fish
- 1 tbsp. minced garlic
- 3/4 tsp. sea salt, plus more to taste
- 1/2 c cilantro
- 2 avocado
- 1/2 radish bunch
- 2 endive, red or white
Instructions
- Peel and mince onion. Juice all the citrus fruits. Cut the fish into 1/4-inch pieces.
- Place in a glass dish with the citrus juices, onions, garlic, and salt, tossing to coat. Cover and refrigerate for at least 3 to 4 hours - preferably overnight - stirring occasionally.
- When ready to serve, chop cilantro. Peel, pit, and dice avocados. Dice radishes. Separate the endives into individual leaves.
- Before serving, stir in the honey and cilantro. Scoop ceviche into endive "boats" and serve topped with diced avocado, sliced radishes, and sea salt to taste.
Nutrition
- 500
- 43g
- 53g
- 24g
- 16g
- 2g
- 62mg
- 5g
- 661mg
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