Easy High-Protein Ceviche

Ceviche may seem like a fancy and expensive dish, but it actually can be low-cost and easy to make! This classic Latin American dish has fresh fish or shrimp tossed with cucumber, tomato, red onion, and cilantro. Add avocado for creaminess if you like. It’s high in protein, low in carbs, and delicious. 

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It’s traditionally an appetizer, but it can also be a main course. As a cold dish, it can be ideal for an easy lunch or dinner in summer when you don’t want to cook. Let the shrimp or fish marinate for at least 20 minutes in the fridge. Once you assemble the ceviche, you can refrigerate it overnight for a make-ahead dish. 

Variations and Serving Suggestions

• For a tropical and sweet twist, add diced mango, pineapple, or papaya. 
• For a vegan (plant-based) option, replace fish with hearts of palm, diced zucchini, sliced mushrooms, firm pressed tofu, or jackfruit.
• For extra heat, try adding a few dashes of hot sauce, or switch the jalapeño with a serrano pepper or a few slices of fresh chili.
• For more vegetables, add shredded jicama or sliced radishes.
• For a balanced meal, serve your ceviche with a green salad or roasted vegetables. For a balanced meal, add brown rice, corn, or beans.
• Ceviche can also be a good filling in fish tacos.

Easy Ceviche Recipe           

Makes 4 servings

Ingredients

• 1 pound fresh fish (like snapper, halibut, or tilapia) or shrimp, cleaned and cut into small cubes
• ½ cup fresh lime juice 
• ¼ cup fresh lemon juice 
• 1 medium red onion, finely chopped
• 1 medium tomato, diced
• 1 small cucumber, peeled, seeded, and diced
• 1 jalapeño pepper, finely diced (optional, for a spicy kick)
• ¼ cup fresh cilantro, chopped
• 1 medium ripe avocado, diced (optional, for creaminess)
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the cubed fish with lime and lemon juices. Ensure the fish is fully submerged in the juice.
2. Cover the bowl and refrigerate for at least 20 minutes, or until the fish is opaque and "cooked" by the acidity of the citrus juice.
3. Once the fish is ready, drain about half the juice to avoid excess liquid.
4. Mix in red onion, tomato, cucumber, and jalapeño (if using).
5. Stir in chopped cilantro, and season with salt and pepper to taste.
6. Gently fold in the avocado just before serving.
7. Serve chilled.

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Nutrition information per serving (with shrimp and avocado): 190 calories; 7 grams of fat; 1 grams of saturated fat; 100 mg of cholesterol; 250 mg sodium; 8 grams of carbohydrates; 3 grams of sugar; 3 grams of fiber; 22 grams of protein

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Reviewed by Natalie Stein, MS, MPH, CDCES