Dessertscoleycooks
Fish Ceviche with Corn and Tomatoes
This bright, summery fish ceviche brings together juicy tomatoes, sweet corn, and fresh fish in a vibrant citrus marinade. It’s light, zippy, and perfect for hot days when you don’t want to cook!
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- mixing bowl
- knife
📝 Preparation Steps
1
Bring a medium pot of water up to a boil, then gently drop in the corn. Cook for about ⏱️ 3 minutes, then remove and allow to cool completely.
2
Once cool, use a knife to remove the kernels from the cob, then place them in a large mixing bowl.
3
Add the red onion, jalapeño, tomatoes, lime juice and salt, then mix to combine.
jalapeño (minced (seeds removed for less heat))1fresh tomatoes (diced )1 cup
4
Blot the fish fillets with paper towels to absorb any excess moisture. Use a very sharp knife to carefully remove the bloodline or any impurities.
5
Thinly slice the fish crosswise, against the grain, then add to the bowl along with the cilantro, then toss to combine, then serve immediately with plantain chips or tortilla chips for scooping.
fresh cilantro (minced)2 tablespoonsPlantain chips or tortilla chips (for serving)
6
As the fish marinates, it will develop more of a “cooked” texture, and will begin to deteriorate after a few hours. It’s best served within ⏱️ 30 minutes of preparing.
Nutrition Facts
calories
172 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
505 mg
protein Content
25 g
trans Fat Content
0.003 g
cholesterol Content
57 mg
carbohydrate Content
15 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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