This Fish Ceviche recipe is a classic no-cook summer appetizer that’s a fresh and vibrant meal. Low-carb, gluten-free with fresh fish, tomato, and onion. Great for summertime parties and can be used as an appetizer or main course
Ingredients
- 100 g White Fish (Mahi Mahi, Bass, or Tilapia) thinly sliced
- 2 Tbsp fresh lemon juice
- 2 tomatoes, diced
- 2 Tbsp red onion, diced
- 1 tsp of cilantro
- 1 Tbsp Apple Cider Vinegar
- Salt and pepper (to your taste)
Instructions
- Dice the fish and place it in a medium bowl.
- Add lemon juice. Toss to coat the fish in the lemon juice. .Allow the fish to marinate for 1 1/2 hour.
- Add tomatoes, onion, cilantro, apple cider vinegar, salt, and pepper. Cover and chill for 30 minutes.
- Enjoy!!! Serve with WASA or Finn Crisp crackers.