Rockfish Ceviche
  • 1lb rockfish or Pacific snapper
  • 4 Limes
  • 1 lemon
  • 1/2cup finely sliced red onion
  • 1 serrano pepperhalved, seeds removed, and cut crosswise into fine slices
  • 1cup whole grape tomatoescut into quarters
  • 1 avocadosplit and cut into thin slices
  • Pinch of salt
  • Pinch of black pepper
  • 1/4cup cilantro
  1. Cut fish into 1/2-inch cubes and place in single layer in rectangular glass dish fitted with lid. Juice limes and lemon to yield about 3/8 cup and pour over fish. Place in refrigerator and allow lime/lemon juice to “cook” the fish for about 30 minutes.
  2. Place sliced onion and serrano pepper overtop of fish and allow to marinate for 10 to 20 minutes more.
  3. To serve, combine ceviche with grape tomatoes and heap onto individual plates or shallow bowls, placing a few slices of avocado alongside. Season with salt and pepper and garnish with chopped cilantro.
Recipe Notes

Per serving: 130 calories; 15 g protein; 6 g total fat (1 g sat. fat); 5 g total carbohydrates (1 g sugars, 3 g fiber); 78 mg sodium