Ceviche Recipe Video

This is my entry into the Tasty Memories Competition. It is a twist on a ceviche recipe I first saw Jen make using Tilapia. I really like her recipe and I decided to make the dish with Swai instead of Tilapia and I used Southeast Asian flavors and Jens Juice combo short the pineapple juice! Try this ceviche recipe I am sure you will LOVE it!


Preparation Time2 Hr 20 MinDifficulty LevelMedium
Health IndexHealthyServings6


 Lime7 Medium
 Orange1 Medium
 Lemon1 Medium
 Grape fruit1 Medium
 Swai fillets2 Pound, diced into 1/2 inch squares
 Shrimp1 Cup (16 tbs) (optional)
 Salt1 Tablespoon
 Pepper2 Tablespoon
 Green thai chillies8 Medium, thinly sliced
 Red onion1⁄4 Cup (4 tbs), thinly sliced
 Cilantro1⁄4 Cup (4 tbs), roughly chopped
 Lemon grass1 , bark peeled
 Garlic6 Clove (30 gm), finely chopped

Nutrition Facts

Serving size

Calories 215 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 45.8 mg

Sodium 1113.3 mg46.4%

Total Carbohydrates 16 g5.2%

Dietary Fiber 3.2 g12.8%

Sugars 4 g

Protein 31 g62.6%

Vitamin A 5.8% Vitamin C 82.8%

Calcium 5.9% Iron 5.5%

*Based on a 2000 Calorie diet


1.In a bowl squeeze in the lime, lemon, orange and grape fruit.
2.Pound the lemon grass with the back of the knife and peel the layers of the bark and make about three bows.

3.In a flat Pyrex tray place the diced swai and the shrimp and tap them in an even layer.
4.Next sprinkle over some salt, which will help to draw out some water from the swai.
5.Sprinkle some freshly ground pepper all over.
6.Sprinkle over some green chilies and a nice layer of diced red onions and garlic on the top.
7.Top with roughly chopped cilantro.
8.Then place the lemon grass bows on top and pour the citrus juices over the top.
9.Cover the tray and refrigerate for about 2 hours.

10. This ceviche could be served as a stuffing for an avocado, cucumber or tomato bowl or can be served as a filling for tacos.