Back to list

Best Easy Ceviche alla Italiana Recipe

Name: Best Easy Ceviche alla Italiana Recipe
Total time: 30 min
Yield: 120 g
Ingredients: firm white fish fillets (snapper or sea bass) 16 oz; cherry tomatoes 1 cup; red onion 0.5 cup; fresh basil leaves 0.25 cup; Italian parsley 0.25 cup; extra virgin olive oil 3 tbsp; fresh lemon juice 4 tbsp; fresh orange juice 3 tbsp; sea salt 0.5 tsp; black pepper 0.25 tsp

Italian-style ceviche with citrus-cured fish and olive oil. This high protein mediterranean dish is a fresh, light family appetizer perfect for a healthy, weight loss, or keto approach.

Cook 30 min Difficulty EASY 185 kcal

#high protein #keto #mediterranean #low carb

Image coming soon

Ingredients

Main ingredients

firm white fish fillets (snapper or sea bass) 16 oz
cherry tomatoes 1 cup
red onion 0.5 cup
fresh basil leaves 0.25 cup
Italian parsley 0.25 cup

Seasonings/Sauce

extra virgin olive oil 3 tbsp
fresh lemon juice 4 tbsp
fresh orange juice 3 tbsp
sea salt 0.5 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 7 g 15%

Protein 22 g 48%

Fat 7 g 37%

Serving size 120g

Cooking steps

1

Cut the fish fillets into bite-sized cubes, about 1/2 inch, and ensure all pieces are uniform for even curing.
2

In a glass bowl, combine lemon juice, orange juice, sea salt, and black pepper; add fish cubes and mix gently.
3

Cover and refrigerate for 20–30 minutes, stirring halfway through; check the fish turns opaque for proper curing.
4

Slice cherry tomatoes and red onion thinly, chop basil and parsley; prepare vegetables and herbs while fish cures.
5

Remove fish from fridge, drain excess marinade, and gently mix with tomatoes, onion, basil, parsley, and olive oil; serve chilled or at room temperature.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The firm white fish fillets, such as snapper or sea bass, are the central ingredient that give Ceviche alla Italiana its fresh texture and clean flavor. Their mild taste absorbs the citrus marinade, making them the focal point of the dish.

Q. Why is citrus curing important and how long should the fish cure?

Curing the fish with lemon and orange juice is essential because the acid ‘cooks’ the fish safely and infuses it with Italian brightness. The optimal curing time is 20–30 minutes; over-curing can make the fish tough, while under-curing leaves it raw and slippery. Be sure fish turns opaque before mixing with other ingredients.

Q. How do I prevent the ceviche from turning mushy or watery?

To keep the ceviche crisp and vibrant, cut the fish into uniform cubes and avoid soaking longer than 30 minutes. Drain excess marinade before mixing with vegetables and herbs. This prevents dilution and preserves texture.

Q. How many calories and how much protein does each serving provide?

Each 120g serving contains about 185 kcal and packs 22g of protein, making this recipe high in protein and ideal for Mediterranean or keto approaches. Carbohydrates per serving are low at 7g (15%), protein is 48%, and fat is 37% by calories.

Q. What makes this dish Mediterranean and keto-friendly?

Ceviche alla Italiana features olive oil, fresh herbs, lean fish, and vegetables—classic Mediterranean elements. Its low carb content (7g per serving) and high protein (22g) with healthy fats make it keto-friendly as well.

Best Easy Ceviche alla Italiana Recipe

AI 영양사 앤디