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Submitted by Sophia



1 pound cod, (or any lean white fish) diced in 1/2-inch cubes
1 1/2 cup fresh lemon juice (about 8-10 lemons)
1 teaspoon salt
1 Tablespoon olive oil
1/4 teaspoon white pepper
1 tomato finely diced
1/2 medium sweet onion finely diced
1 teaspoon white vinegar
1 fresh jalapeno or serrano chile pepper, seeded, deveined, and finely minced (wear gloves)
1/2 bunch of finely chopped fresh cilantro
1 hass avocado in slices
1/2 cup tomato and clam juice (Clamato)


Combine fish, lemon juice, 1/2 teaspoon salt. Marinate in refrigerator for 2 hours.

Combine olive oil, white pepper, tomato, onion, vinegar, clamato, jalapeno chile, and cilantro. Stir well. Add to fish. Add avocado slices.

Serve ceviche cold on a lettuce leaf with crispy tortilla chips as a dip or on a bed of mixed lettuce greens as a salad.

Note: The acid in the citrus juice actually "cooks" the fish so no heat is necessary.

Store in an airtight container in the refrigerator.

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Yield: About 4 cups or 8 appetizer/salad servings

Nutritional Information
Per Serving

no nutrition information available

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