Skip To Content
Home Recipes Browse Recipes Barramundi Ceviche
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 137 g
(Approx. 6 Servings)
Amount Per Serving
Calories 140 Calories From Fat 15
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 2070 mg 86%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 14 g
Vitamin A 4% • Iron 8%
Vitamin C 30% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Barramundi Ceviche

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

12 Oz Barramundi Fillets, frozen
2 Tbsp kosher salt, plus more as needed to taste
1 cup(s) green onions, minced or finely chopped
1 large jalapeño, minced
1/2 cup(s) cilantro, finely chopped
1/2 cup(s) lemon juice
1/2 cup(s) lime juice
12 Mi Tienda by H-E-B Red Corn Tostadas
Check All
Uncheck All
Add to list

Instructions

1
Place frozen fish into a pot and add enough water to just cover. Add salt, bring to a boil.
2
When fish is fully cooked, remove with a slotted spoon and place into a bowl. Crumble fish and add onions, jalapeños, cilantro, lemon and lime juice.
3
Season ceviche with salt and pepper to taste. Refrigerate for at least 45 minutes to allow fish to properly marinate.
4
To serve, spoon ceviche onto red tostadas. Garnish with hot sauce or pico de gallo if desired.
Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print