Ceviche just jumped to the top of my list as best summer food. It’s light, spicy, refreshing, delicious, and incredibly healthy and low calorie. Oh and did I mention simple? This is one of those dishes that seems fancy and complicated but is actually very easy to make and doesn’t have to be expensive.
I made mine with tilapia, which is usually one of the most affordable fish you can buy. Any sturdy white ocean fish like red snapper, cod, halibut, or sea bass would work. You just want something fresh that isn’t tuna (it will disintegrate in the lime juice). I like to make my ceviche with lots of spicy peppers and a little mango to add some sweetness, but feel free to add any vegetables or fruit you want.
And although I wouldn’t do this because I love avocado, if you want to make it lower in points and calories, eliminate the avocado and the entire recipe is 10 PointsPlus.
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Cutting the tilapia into small pieces makes this ceviche “cook” in the lime juice more quickly. If you want to use larger pieces of fish, just give it more time in the fridge up to 8 hours in many recipes.
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