Lime and Cilantro Spicy Ceviche

Transform the fresh catch of the day into a refreshingly flavorful lunch.

18 paleo diet recipes ceviche

When it comes to recipes that are perfect for spring and summer, you’ll be hard-pressed to find one better than this fresh fish ceviche flavored with lime, cilantro, and garlic. All you have to do is combine the fish with the limey mixture—which takes just a minute to whip together in a food processor—and let it marinate overnight. The next day, you’ll have a delicously light lunch all set and ready to go. 

Nutrition (per serving)

221 calories; 9g fat; 23g protein; 17g carbohydrate; 3g dietary fiber; 14g net carbs.

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Prep time

10 min.

  • 2 lbs fish fillets, cubed (get whatever’s freshest—shrimp or bay scallops also work)
  • 10 limes
  • 8 garlic cloves
  • 1 Tbsp minced fresh cilantro
  • 1 habanero chile or jalapeño
  • 1 small red onion, sliced paper-thin
  • Salt and black pepper
  • 16 large romaine lettuce leaves
  • 2 avocados, diced
  • 2 tomatoes, diced
  • Hot sauce

Cube fish and place in a non-reactive dish.

Juice limes into a food processor. Squeeze them well, but avoid the membrane, which can cause bitterness. Add garlic and cilantro. Seed hot pepper, remove white ribs, and whack it into a few pieces; throw it into the processor. Pulse until garlic cloves and pepper are finely minced. Pour this mixture over fish. Slice onion and add it to fish.

Refrigerate and let fish marinate overnight. Stir once or twice.

Next day, drain off most of the lime juice, leaving enough to keep fish moist. Salt and pepper to taste.