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.

Lake Atitlán Fish Ceviche (Ceviche de Pescado del Lago Atitlán)

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

  1. 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.
  2. Once the fish is "cooked," drain off the excess lime juice.
  3. Add the red onion, bell pepper, tomato, jalapeño, and cilantro to the fish. Season with salt and pepper, and gently toss to combine.
  4. 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