Lake Atitlán Fish Ceviche (Ceviche de Pescado del Lago Atitlán)
Ceviche de Pescado del Lago Atitlán, or Lake Atitlán Fish Ceviche, is a popular dish in Guatemalan cuisine. This refreshing and flavorful ceviche is made with fresh fish, lime juice, and a mix of vegetables and herbs.
Ingredients
- 1 lb fresh white fish fillets, such as tilapia or sea bass, cut into small cubes
- 1 cup fresh lime juice
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1 tomato, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- In a glass or stainless steel bowl, combine the fish and lime juice. Make sure the fish is completely submerged in the lime juice. Cover and refrigerate for about 15-20 minutes, or until the fish is opaque and "cooked" by the lime juice.
- Once the fish is "cooked," drain off the excess lime juice.
- Add the red onion, bell pepper, tomato, jalapeño, and cilantro to the fish. Season with salt and pepper, and gently toss to combine.
- Refrigerate the ceviche for at least 30 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 5g
Supplies
Glass or stainless steel bowl Cutting board Knife
Tools
Refrigerator
Serving suggestions
Serve the ceviche with tortilla chips or on tostadas for a delicious appetizer or light meal.
Tips & tricks
For the best flavor, use the freshest fish available and allow the ceviche to marinate in the refrigerator for at least 30 minutes before serving.
Cost
$15