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We can think of almost nothing more delicious on a hot August night than fresh, light ceviche. Adding nori at the end introduces depth and crunch. Look for nori in the Asian foods section of most supermarkets; it's dried seaweed that comes packaged in sheets (and is what's used for sushi rolls). If halibut is a little too pricey, try striped bass or flounder. Seaweed goes well beyond sushi; here it gives a punch of savory crunch that balances the bright twang of lime and herbal fragrance of cilantro. 

Recipe by Cooking Light August 2016


Credit: Jennifer Causey

Recipe Summary

2 hrs 15 mins
Serves 4 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Grate 1 tablespoon rind from limes. Squeeze 1/2 cup juice from limes. Combine rind, juice, 1 cup cilantro, and next 5 ingredients (through bell pepper) in a large bowl. Cover and chill 2 to 3 hours, stirring occasionally.

  • Heat a large skillet over medium-high heat. Add nori to pan; toast nori 1 to 2 minutes or until fragrant, turning once. Snip nori into small pieces using scissors, and sprinkle on ceviche. Garnish with additional cilantro and chile slices, if desired.

Chef's Notes

The marinade takes a few hours to chill so the active time for this recipe is only approximately 15 minutes. 

Nutrition Facts

203 calories; fat 5.8g; saturated fat 1g; mono fat 3.3g; poly fat 0.9g; protein 32g; carbohydrates 5g; fiber 1g; cholesterol 83mg; sodium 598mg; calcium 22mg.