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is ceviche healthy
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5 from 2 votes

Healthy Ceviche Recipe

Ceviche is a healthy, low-calorie appetizer that’s great for snacking or having with friends. Prepare it right before eating, and serve it with tortilla chips to ensure a pleasantly crunchy, fresh, and robust seafood dish!
Prep Time5 mins
Cook Time10 mins
Inactive time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: Latin American
Keyword: Ceviche Recipe, how to make Ceviche Recipe
Servings: 4 servings
Calories: 250kcal
Author: Luna Regina


  • 11 oz sea bass fillet
  • 3/4 cup freshly squeezed lime juice (*)
  • 3 oz cucumber chopped
  • 3 oz tomato flesh (no seeds or center), chopped
  • 2 oz onions chopped
  • 1/2 tsp serrano/jalapeno pepper chopped
  • 1/4 cup cilantro leaves finely chopped
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 5 oz avocado sliced
  • 2 tsp garlic minced
  • 4 tsp sriracha
  • 4 6-inch corn tortillas
  • 1 tbsp olive oil divided


  • Preheat the oven to 320°F.
    preheat the oven
  • Chop 11 oz sea bass fillet into 1/4 inch pieces. Soak fish in 3/4 cup freshly squeezed lime juice for 20 minutes.
    step 2:Chop the sea bass and add lime juice. Cover the bowl with a plastic wrap before storing it in the refrigerator.
  • Lightly brush 4 6-inch corn tortillas with 1/2 tbsp olive oil and pile them on top of each other. Slice them diagonally four times so that each tortilla forms 8 equal (triangular) pieces.
    step 3: Brush corn tortillas with oil and cut them into small triangles.
  • Place tortilla pieces onto a sheet pan and bake for 6 minutes (be sure to check them at 4 minutes, they cook quickly!) Remove from the oven.
    step 4: Bake tortillas in the oven.
  • Once the fish has turned white, drain and discard the lime juice.
    step 5: Drain the lime juice from the fish.
  • In a medium-sized bowl, mix together 3 oz cucumbers, 3 oz tomatoes flesh, 2 oz onions, 1/2 tsp jalapeno pepper, 1/4 cup cilantro leaves, 1/2 tsp black pepper, 1/4 tsp salt, and fish.
    step 6: Add spices and vegetables to the ceviche bowl and mix together.
  • In a blender, blend 5 oz avocado, 2 tsp garlic, and remaining olive oil into a creamy paste.
    step 7: Blend the avocado, garlic, and olive oil.
  • To assemble the ceviche, spread a teaspoon of avocado paste onto a baked tortilla chip, add 1 1/2 tablespoons of the fish mixture, and top with 4 tsp sriracha sauce.
    step 8: Assemble the dish and serve with sriracha sauce.


(*) Only some of the lime juice is present in the final product and we have calculated nutritional values based on that amount. The total amount consumed is ⅓ cup of lime juice.


Serving: 1serving | Calories: 250kcal | Carbohydrates: 22g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 290mg | Potassium: 521mg | Fiber: 4g | Sugar: 3g | Vitamin A: 354IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 1mg