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Rachael Ray's 30-Minute Healthy Recipes

Fresh Squeezed Lime Ceviche


* 2 pounds fresh fish fillets, any firm white fish, like tilapia, diced small
* 4 garlic cloves, grated
* 1 jalapeno pepper, seeded and cut fine
* 1 red onion, finely diced
* 1/2 teaspoon sea salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup chopped cilantro leaves
* 2 cups lime juice, freshly squeezed (this will take about 15 or so medium size limes)


1. In a glass 9x13 baking pan, put all the ingredients except the lime juice and stir slightly to mix evenly into a layer.
2. Pour the lime juice evenly over the contents, adding more lime juice if the fish is not completely covered with lime juice.
3. Cover the dish with plastic wrap and put in refrigerator for 2 hours.
4. Serve cold in a glass serving bowl with tortilla chips, crackers, or cucumber circles or celery stalks.


Ceviche is basically any combination of fish, spices, herbs, and other ingredients that are tossed together and marinaded in some sort of citrus. I like the lime marinade because it's such a fresh taste and complements the cilantro so well.

Any fish can be used, but pick one that is rather light, white, and not too oily or heavy.

The lime juice actually 'cooks' the fish, so if you're squeamish about eating raw fish, you can rest assured that this fish is not actually raw once it marinades. Be sure, though, to cut the fish up into tiny pieces so the lime works its way into the entire fish and does its thing.

Want a really pretty and fun way to serve cerviche as an appetizer or snack on a buffet? When you squeeze your limes, save the rinds. Wash them well and scoop out any leftover pulp or segments. Arrange the limes on a platter (take a thin slice off the bottom if they won't stand up straight) and fill each with the ceviche. Now you have single serving ceviche appetizers! Enjoy!

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