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Nutrition Facts
Serving Size 1 (523g) Recipe makes 2 servings
Calories 387
Calories from Fat 101		(26%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 94mg		3%
Potassium 852mg		24%
Total Carbohydrate 17.6g		5%
	Dietary Fiber 1.7g	6%
	Sugars 5.3g
Protein 54.3g		108%
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Ceviche

Recipe #317325 | 4¼ hours | 4¼ hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sephardi Kitchen
Aug 4, 2008

Ceviche is a light and refreshing, chilled citrus-marinated seafood salad which originated in Peru. The acidity of the marinade denatures the protein structure of the fish, essentially "cooking" it. The result is a less fishy-tasting dish than other uncooked seafood. Note: Other types of fresh seafood (such as lobster, shrimp, scallops, octopus, etc) may be substituted for the fish, if desired. Always purchase the freshest seafood you can find, preferably sushi-grade.

SERVES 2 -4 (change servings and units)

Ingredients

1 lb fresh tuna or orange roughy or red snapper (any firm-fleshed whitefish)
3 lemons, juice of
3 limes, juice of
1 garlic clove, minced
1 onion, minced
1 jalapeno or poblano pepper, chopped fine
2 tablespoons finely chopped cilantro
2 tablespoons parsley
salt
1 avocado, sliced (optional)

Directions

1
Soak the fish in salted water for 10 minutes, gently pat dry with a paper towel. Cube the fish, and place in a shallow dish.
2
Arrange the onions on top of the fish, and cover with the remaining ingredients. Allow to refrigerate at least 4 hours.
3
Serve chilled, garnished with avacado, if desired.