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Picture of Classic Peruvian-Style Fish Ceviche Recipe
south american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 536 kcal 27 %
  • Fat 10 g 15 %
  • Saturated 2 g 12 %
  • Carbs 22 g 7 %
  • Fiber 3 g 11 %
  • Protein 86 g 171 %
  • Cholesterol 186 mg 62 %
  • Sodium 1569 mg 65 %
  • Calcium 90 mg 9 %
  • Magnesium 214 mg 51 %
  • Potassium 1611 mg 34 %
  • Iron 2 mg 11 %
  • Zinc 2 mg 19 %
  • Phosphorus 932 mg 133 %
  • Vitamin A 246 µg 27 %
  • Vitamin C 93 mg 104 %
  • Thiamin (B1) 1 mg 55 %
  • Riboflavin (B2) 1 mg 48 %
  • Niacin (B3) 8 mg 51 %
  • Vitamin B6 2 mg 158 %
  • Folate equivalent (total) 82 µg 20 %
  • Vitamin B12 1 µg 57 %
  • Vitamin D 25 µg 169 %
  • Vitamin E 5 mg 32 %
  • Vitamin K 20 µg 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Classic Peruvian-Style Fish Ceviche Recipe

Ingredients

  • 1 pound fresh ocean fish such as sea bass, grouper, or striped bass, cut into 1/4-inch slices (see note)
  • 1/2 cup lemon, lime, or sour orange juice, or a combination
  • 1 small red onion, finely sliced
  • 1/4 cup chopped fresh cilantro leaves
  • 1 to 2 jalapeño peppers, ribs and seeds removed, rinsed, and finely minced
  • Kosher salt and freshly ground black pepper

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