Spanish Style Ceviche

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 127.0
  • Total Fat: 2.8 g
  • Cholesterol: 88.0 mg
  • Sodium: 446.9 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 20.8 g

View full nutritional breakdown of Spanish Style Ceviche calories by ingredient
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Lemon and lime juice marinate the seafood, eliminating the need for heat on hot summer days Lemon and lime juice marinate the seafood, eliminating the need for heat on hot summer days
Number of Servings: 8


    12-16 oz any lean white fish (such as cod) diced in 1/2-inch cubes
    8 oz bay scallops
    2/3 cup fresh lemon juice
    2/3 cup fresh lime juice
    1 teaspoon salt
    1 1/2 teaspoon fresh oregano, minced
    1 tablespoon olive oil
    1/4 teaspoon white pepper
    1/4 teaspoon ground cumin
    1 medium tomato, diced
    1/2 medium sweet onion, diced
    1 teaspoon white vinegar
    1 cup cooked bay shrimp
    1 fresh jalapeno pepper, seeded, deveined, minced
    1 tablespoon finely chopped fresh cilantro


Combine fish, scallops, 1/3 cup lemon juice, 1/3 cup lime juice, salt, and oregano in a bowl. Toss to coat the fish, cover, and refigerate 2 hours.

After 2 hours, drain juice completely. Place drained fish into a heavy freezer ziptop bag.

In a bowl, combine remaining 1/3 cup lemon juice, 1/3 cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno, and cilantro. Stir well. Add to drained fish in the ziptop bag, squeeze out all the air, and seal.

Refrigerate 8 hours or overnight.

Serve ceviche cold on a lettuce leaf with crispy tortilla chips or bell pepper slices, or on a bed of mixed lettuce greens as a salad.

Yield: 8 appetizer or salad servings

Number of Servings: 8

Recipe submitted by SparkPeople user JLADRIEN.

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