15-Minute Ceviche with Crispy Chips
Raw fish "cooks" in bright lime juice in minutes, finished with fresh cilantro and jalapeño. Served with tortilla chips for scooping and crunch.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 34g
freshelegantlightperuviangluten-freedairy-freefishtender
Ingredients
- 1 lb sushi-grade white fish (cod, sea bass, or halibut), cubed
- 4 whole limes
- ½ whole red onion, thinly sliced
- 1 whole jalapeño, minced
- ¼ cup fresh cilantro, chopped
- 2 cups tortilla chips
- ½ tsp sea salt
Instructions
- 1
Combine cubed fish, lime juice, salt, and sliced red onion in a glass or ceramic bowl.
- 2
Let sit at room temperature for 5–7 minutes until fish turns opaque and looks cooked.
- 3
Drain excess liquid, then stir in minced jalapeño and fresh cilantro.
- 4
Taste and adjust salt and lime juice to your preference.
- 5
Serve immediately in bowls with tortilla chips alongside for scooping.
Tools you’ll need
- chef's knife
- cutting board
- glass or ceramic bowl
- small spoon
- lime juicer (or fork)
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