Walleye ceviche
This fresh walleye ceviche cures flaky walleye in fresh lime juice, then tosses it with tomato, cucumber, red onion, jalapeno, and cilantro for a light, no-cook appetizer.
Ingredients
- 2 tomatoes
- 1 small bunch cilantro
- 1 walleye fillet
- 1 small red onion or yellow onion
- 1 avocado optional
- 1 cucumber
- 1 jalapeno
- 4 limes or 1 lemon
- salt and pepper
Instructions
- Dice tomatoes, onions, avocado if using, cilantro, jalapeno and cucumber and place in a medium size glass or ceramic bowl.
- Add cubed raw walleye. Juice limes or lemon right into the bowl and add salt and pepper. Mix everything very well.
- Serve with tostadas or corn tortillas. Or as is!
Notes
Store in an airtight container in the fridge for up to 1 day; it is best the same day.
Do not freeze finished ceviche, as the texture turns watery once thawed.
Substitutions Any firm, mild white fish such as tilapia, snapper, or bass works with the same method.
Pro tip Fold the avocado in right before serving so it stays creamy.
Nutrition
Calories: 156kcalCarbohydrates: 18gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 12mgSodium: 26mgPotassium: 726mgFiber: 7gSugar: 5gVitamin A: 723IUVitamin C: 42mgCalcium: 56mgIron: 1mg
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