Serves: 4
Total Calories: 302


1 pound firm white fish (like scrod), or scallops, cut into small cubes
juice of 8 - 10 lime
1 tomato, peeled and diced
1/2 white onion, thinly sliced into rings
2 jalapeño peppers, seeded and chopped, or to taste
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped cilantro leaves
10 Spanish olives (with pimiento) whole, or to taste
1 ripe avocado (preferably Haas), peeled and sliced*
saltine crackers


Place the fish in a glass or porcelain bowl. (Do not use metal.) Pour lime juice over fish. Marinate in refrigerator overnight or for at least 4 hours, stirring occasionally until fish is opaque. Add tomato, onion, jalapeño, oil, vinegar, cilantro, and olives, and mix gently. Refrigerate another 2 hours. Garnish with avocado slices and serve with saltine crackers.

*Do not peel and slice avocado until you are ready to serve the dish. Otherwise, the flesh will turn brown when exposed to air.

Nutritional Facts:

Serves: 4
Total Calories: 302
Calories from Fat: 60

This Ceviche recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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Lobster Thermidor
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Baked Shrimp Scampi
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