Citrus-Cured Ceviche with Fresh Cilantro
How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.
Bright, tender fish cured in lime juice with avocado and red onion, finished with fresh cilantro and a hint of chili. This Peruvian-inspired seafood recipe, ready in about 15 minutes, pairs firm white fish, lime juice, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Prep: 15 min
Serves 2
Peruvian cuisine
320 cal/serving
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Ingredients
- 1 lb firm white fish
- 1/2 cup lime juice
- 1/2 cup red onion
- 1 medium avocado
- 1/4 cup cilantro
- 1 jalapeño
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Step 1: Cut fish into 1/2-inch cubes and place in a glass bowl. Add lime juice and salt, gently mixing to coat. Cover and refrigerate for 30 minutes, stirring once halfway, until fish turns opaque and firm.
