Low-Calorie Ceviche Recipe with WW Points Guide

This simple ceviche offers bright, bold flavors by “cooking” fresh fish in lime juice and combining it with crunchy vegetables like bell peppers, red onion, garlic and cilantro.

It’s also a 0 Weight Watchers points recipe, making it a guilt-free, refreshing option.

Serve it as an appetizer or pair it with a light salad for a wholesome meal. Cut the fish and vegetables into uniform pieces for the best texture and even marinating.

Why you should try Ceviche

1. It’s 0 Weight Watchers points, so you can enjoy it without guilt.

2. The bright, tangy flavor of lime combined with crisp vegetables offers a welcome change from everyday meals.

3. Properly prepared, the acidity of the lime effectively “cooks” the fish, creating a safe and flavorful dish.

Prep Time: 20 minutes

Marination Time: 45 minutes

Servings: 4

Portion size: 240 g

Ingredients:

• 1 cup hake fillets, diced (400 g)
• 1 red bell pepper, finely chopped (100 g)
• 1 yellow bell pepper, finely chopped (100 g)
• 1/2 cup lime juice (120 ml)
• 1/2 cup red onion, thinly sliced (60 g)
• 1 teaspoon oil
• 2 cloves garlic, crushed
• 1/4 cup coriander (cilantro), chopped
• Salt to taste
• Black pepper to taste

Instructions:

1. Dice the hake into uniform, bite-sized pieces. Use the freshest, highest-quality fish available. Finely chop the red and yellow bell peppers, thinly slice the red onion, crush the garlic, and chop the coriander.

2. Season the fish cubes with the crushed garlic, salt and black pepper.

3. In a non-reactive (preferably glass) bowl, combine the diced hake and lime juice, making sure every piece is coated. Refrigerate and let it marinate for at least 45 minutes; the lime will “cook” the fish.

4. After marinating, transfer the fish to a large bowl and gently fold in the chopped red and yellow bell peppers and the sliced red onion.

5. Drizzle with the teaspoon of oil and adjust seasoning with salt and black pepper to taste. Keep in mind the lime already provides brightness and tang.

6. Cover and refrigerate for another 15–30 minutes to let the flavors meld. Serve chilled in individual bowls or as an appetizer, garnished with chopped coriander if you like. Enjoy the vibrant, refreshing flavors.

Variations and substitutions

1. Add other seafood like shrimp or prawns for a mixed ceviche—cook the shrimp slightly before marinating if needed.

2. You can substitute hake with a firmer fish or oily fish for different texture and flavor. If using salmon or another richer fish, expect a stronger taste and deeper color.

3. Add diced tomato, cucumber or avocado for extra freshness. Add these just before serving to keep their texture intact.

Tips and Tricks Section for making Ceviche

Choose fresh, high-quality fish and ask the fishmonger to remove skin and bones. Small, evenly sized pieces (under 1 cm) will “cook” more consistently in the lime juice.

For a traditional flavor, use lime juice. If you must use lemon, extend marination by about 30 minutes. Add cilantro right before serving to preserve its aroma and color.

Serve ceviche with boiled corn on the cob or crisp tortilla chips for a pleasant contrast in texture.

WW Points

• Red onion: 0 points
• Red bell pepper: 0 points
• Yellow bell pepper: 0 points
• Skinless, boneless white fish fillets (raw): 0 points
• Olive oil: 1 point
• Fresh lime juice: 1 point
• Table salt: 0 points
• Cilantro: 0 points

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