Rick Bayless' Classic Ceviche Recipe -- Lots of Protein per Calorie

To contact us Click HERE

The original version is pretty awesome, but I cut the olive oil in half and use Splenda instead of sugar to wring a few more calories out of it. For the record, I prefer to “cook” my fish in the lime juice for 2 hours.

• 1 pound (454g) sashimi-quality skinless meaty ocean fish filet (halibut works great) cut into 1/2-inch cubes.
• 1.5 cups fresh lime juice. I tried squeezing my own, but gave up after 12 limes and 3/4 cup of juice. Go buy some. I went with the Key Lime version, but regular old lime juice will probably do just fine (you pour it off).
• 1 white onion (10 oz or so), chopped into 1/4-inch pieces (250g).
• 1 ripe tomato (10 oz or so), chopped into 1/4-inch pieces (150g).
• 1/4 small jicama, peeled and chopped into 1/4-inch pieces (140g).
• 1/4 cup (loosely packed) fresh cilantro, thick stems removed, chopped finely (25g)
• 15 bottled Manzanilla olives stuffed with pimento (60g)
• 2-3 serrano chilis, minced (18g)
• 1 Tbsp Extra Virgin Olive oil
• A little less than a teaspoon of salt
• 1 packet of Splenda

1. “Cook” fish in lime juice along with the onions for about 2 hours covered in the refrigerator. Store the fish in a non-reactive bowl or a Ziploc bag. Stir fish/shake bag about every half hour. When done, pour off liquid and reserve.
2. Chop all the other ingredients as directed while fish is “cooking” and put them into a large bowl. 
3. Add the fish/onions to the other ingredients along with the olive oil, salt, and Splenda. Stir thoroughly to mix well. You’re done

I got eight 154g servings (about 1/2 cup) out of mine, with the following nutritional information.Calories 107, Protein 11g, Fat 4g, Carbs 7g, Fiber 2gIt’s a tasty and nutritious lunch component or snack and goes great with a Wasa Fiber Crispbread.Thanks to Rick Bayless for publishing his recipe! If you’re in Chicago, don’t miss eating at his restaurants — they’re fantastic! And his ceviche is undoubtedly better than mine.