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5 stars (6 reviews)
15 minutes mins
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Easy, elegant Ceviche Recipe “Carpaccio Style”meaningno need for chips. This ceviche recipe is a low-carber’s dream come true!
Our Kitchen Remodel is coming to an end and soon my new kitchen will be in working order. Whoo-hoooo! I cannot wait to share all the details with you next week!
As I spend a few days cleaning up the drywall dust and reassembling my kitchen, I feel the need to detox from all the takeout we’ve eaten over the last few weeks. Even meals from “healthy” restaurants are so loaded with sodium, that Icurrentlyfeel like a waterbed.
Remember those?
A few light, clean, whole-foods meals should do the trick!
Ceviche is one of my favorite dishes to make when I’m trying to lighten up dinnertime. It’s low-fat, super low-carb and packed with protein.
Usually this latin fish salsa is chopped into small cubes and served with tortilla chips. Here I’ve sliced the fish ultra thin (carpaccio-style) and layered it with avocados, mangos, and fresh herbs. Then I drizzled the top with a bright spicy citrus vinaigrette.
It’s such a perky dish. Satisfying a craving for sweetness and spice, without being heavy. This carpaccio-style ceviche recipe would make a marvelous addition to your next dinner party, brunch, or for a healthy dinner tonight.
Even my kids are crazy over this Ceviche Recipe “Carpaccio Style.”They also love this traditional version.
Cook’s Notes
- Yes, ceviche recipes are technically raw. BUT, the fish soaks in lime juice for several hours prior to serving and the acidic juice sort of “cooks” the fish. As long as you start with fresh fish and soak the fish for the appropriate length of time, there is no need to fret. You canactuallysee the change in color and firmness, when you remove it from the juice.
- It’s easiest to slice meat/fish ultra thin when it’s slightly frozen and firm. If you bought fresh fish fillets from the market, “flash freeze” them for about 30 minutes before you slice.
All About Raw?
Try this Hawaiian Ahi Poke, Bev’s Spicy Tuna Hand Rolls, or check out my In The Raw Pinterest Board!
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5 stars (6 reviews)
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Ceviche Recipe "Carpaccio Style"
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Simple Ceviche Carpaccio with Spicy Citrus Vinaigrette.
Servings: 6
Ingredients
US Customary - Metric
- 1 1/2 pounds fresh white fish fillet Mahi Mahi, Cod, Halibut, Sea Bass
- 5 limes juiced
- 3 avocados peeled and sliced
- 2 ripe mangoes peeled and sliced
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro
- 1/4 cup olive oil
- 1/2 orange juiced
- 1-2 teaspoons honey
- 1-2 teaspoons chili-garlic sauce
- Salt and pepper
Instructions
Flash freeze the fish for 30 minutes until it's slightly frozen, making it firm and easier to slice. Then slice the fillet crossways into ultra thin pieces. Lay them in an airtight container. Sprinkle the fish with 1 teaspoon of salt, then squeeze 4 limes over the fish. Shake a little, then cover and refrigerate for at least 3 hours.
Whisk the oil, juices of the remaining lime, and the orange juice together. Add 1 teaspoon each of honey and chile-garlic sauce. Taste and adjust for sweetness and heat. Then salt and pepper to taste.
To Serve:
After 45 minutes, drain the juices from the ceviche. Arrange several slices of fish, mango, and avocado on each plate. Sprinkle with fresh mint and cilantro leaves and drizzle with the spicy vinaigrette.
Nutrition
Serving: 1serving, Calories: 409kcal, Carbohydrates: 25g, Protein: 26g, Fat: 26g, Saturated Fat: 4g, Cholesterol: 57mg, Sodium: 69mg, Potassium: 1006mg, Fiber: 9g, Sugar: 11g, Vitamin A: 915IU, Vitamin C: 53.9mg, Calcium: 52mg, Iron: 1.7mg
Course: Appetizer
Cuisine: American, Spanish
Author: Sommer Collier
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Healthy Recipes Salad Starters Whole Foodsavocado lime mango mint
posted by Sommer Collier on Apr 8, 2013 (last updated Jun 18, 2019)
54 comments Leave a comment »
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54 comments on “Ceviche Recipe “Carpaccio Style””
Leave a comment »
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Pingback: Garlic Lime Roasted Shrimp Salad - A Spicy Perspective
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Pingback: How To Make The Perfect Ceviche And Common Mistakes To Avoid | Gymrat Fitness
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Char — Reply
Beautiful. I loved this recipe. Reminds me of being in jamaica….also, i am one of only a few men who replied on here. Surrounded by women. Again;)
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Pingback: Ceviche Salad with Spicy Citrus Vinaigrette | The Foodies' Kitchen
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ashley - baker by nature — Reply
This is simply stunning, Sommer!!!
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Pingback: Sommer Collier in A Spicy Perspective | OrdinaryIsExtraordinary
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Nutmeg Nanny — Reply
Oh wow, I’m not a fan of fish, but this dish drew me right in anyway :) it looks fantastic!
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Kevin @ Closet Cooking — Reply
What a nice fresh salad for spring!
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Brenda @ a farmgirl's dabbles — Reply
Gorgeous! This looks so pretty, I’m always up for a great ceviche. SOON you’ll be back to no takeout, cooking in a fabulous new kitchen, yay!!
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Pingback: Recipe: Ceviche Carpaccio with Spicy Citrus Vinaigrette — Villeroy & Boch Blog
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Kiran @ KiranTarun.com — Reply
I need this fresh and delish salad in my life! So vibrant!
Can’t wait to see your new kitchen Sommer!
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JulieD — Reply
Looks beautiful, Sommer! Sigh it reminds me of summer too! :)
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RavieNomNoms — Reply
That looks incredibly fresh, just perfect for the upcoming seasons!
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Angie — Reply
I feel your remodeling pains, ours should be restarting this Thurs. Can’t wait for it to finally be over. This ceviche looks perfect though, yummy!
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Brandon @ Kitchen Konfidence — Reply
I just made this ceviche! It’s one of my favs. I love your addition of mint and chile sauce.
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Anna @ Crunchy Creamy Sweet — Reply
Beautiful dish! We haven’t had ceviche for a while. Need to fix that. :)
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Dina — Reply
a great summer fish dish!
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BusyWorkingMama — Reply
I love the mint addition! I’m a huge ceviche fan but have never tried to make it myself. Great recipe!
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Carolyn — Reply
I keep making ceviche. Yours is lovely and I am sure a light, clean healthy break from restaurant food!
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Sounds like the perfect antidote to heavy take-out!
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Meagan @ A Zesty Bite — Reply
This salad looks so fresh and inviting!
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Loretta | A Finn In The Kitchen — Reply
I’ve never tried ceviche, but this looks so gorgeous! All those vibrant colors…Can’t wait to see the kitchen :)
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Shanna@ pineapple and coconut — Reply
Ceviche is myk FAVE!! I make the one that Cathy from Noble Pig created all the time, but this needs to go into rotation! Can’t wait to see your kitchen reveal. We FINALLY had drywall installed in ours. Waiting for our inspector to ever show up and start installing floor, cabinets etc. So looking forward to seeing what you create in your new kitchen first!
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Shari | Tickled Red — Reply
This recipe has had me smiling all day! Freshness on a plate…sigh :D
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Mommypage — Reply
That looks incredible!! We love ceviche at our home so I’m excited to make your recipe for my family. Thank you for the recipe!
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Julie @ Table for Two — Reply
this is so elegant and so easy to put together at the same time! i love those types of dishes. this is perfect for the warm weather – it’ll cool you right down!
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Kankana — Reply
I eat sushi so I should really be ok with ceviche and yet somehow, I get worried! But every time I see a dish, I drool at the flavor combo. This one too sounds fantastic!
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Colette @ JFF! — Reply
That is irresistible.
If that were yellowtail, I’d try to jump into my computer monitor now! -
Russell van Kraayenburg — Reply
Ooh. This looks like the absolute perfect lunch. Yum!
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richard baumgarten — Reply
by thinly sliced do you 1/16″ ormore like 1/4″?
rk
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Sommer — Reply
Mine were somewhere between 1/8 – 1/16 inch. …As thin as you can slice it. :)
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Nicole @ Young, Broke and Hungry — Reply
This Ceviche reminds me of my warm summer days and bikini’s.
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Robyn Stone | Add a Pinch — Reply
Gorgeous! I’ll be right over for a plate!
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Monet — Reply
Beautiful and so very vibrant! This would be lovely on a spring day…with a hint of summer in the air. Thank you for sharing another clean and light recipe. These are too good!
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Georgia @ The Comfort of Cooking — Reply
Gorgeous, refreshing and so simple! I love it, Sommer!
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Diane {Created by Diane} — Reply
This looks so delicious, love the avocado and how you sliced it is perfect!
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Laura (Tutti Dolci) — Reply
I love the mangoes and fresh herbs, beautiful presentation!
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Stacy | Wicked Good Kitchen — Reply
Beautiful, Sommer! Love the addition of the mangoes to your Ceviche with the avos, the citrus vinaigrette sweetened with honey and the fresh herb combination!
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Heather | Farmgirl Gourmet — Reply
Love this recipe Sommer. And your waterbed analogy. :) I ate at Taco Bell yesterday and today I feel the same way…so much sodium! I can’t wait to see your kitchen and I must make this carpaccio immediately.
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Paula - bell'alimento — Reply
So refreshing. <3 ceviche!
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Oh this is perfect!!!
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Heather Christo — Reply
This is just so gorgeous Sommer. I will truly be making this as soon as possible!
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Jeanette — Reply
My kids love ceviche and I love how you sliced your fish instead of cutting it into chunks!
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Marian (Sweetopia) — Reply
I hear you! Made me laugh with the waterbed analogy!
Good luck on the home stretch! -
marla — Reply
Lovely fresh dish! Ceviche is one of my favorites :)
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shelly (cookies and cups) — Reply
This looks really good.. I love ceviche…
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Aimee @ Simple Bites — Reply
Love seafood carpaccio and you’ve paired some of my favorite ingredients together here. love!
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Miss @ Miss in the Kitchen — Reply
So gorgeous! I’ve never tried anything like this, I must change that soon!
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Jenny Flake — Reply
Looks amazing! Light and fresh!
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Rachel @ Following In My Shoes — Reply
Just gorgeous — I’ve pinned it … my husband LOVES ceviche.
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Ali | Gimme Some Oven — Reply
Beautiful, Sommer! I love the presentation!!
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Brian @ A Thought For Food — Reply
This is right up my alley. So refreshing!
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Tieghan — Reply
I am not sure I can do raw fish, but this sure looks light an delish!! I might have to give it a try even though I am a little scared of raw fish. I know, I know! This is crazy!
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Belinda @zomppa — Reply
You are right on about this being light and wholesome! Love the mangoes.
