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Ceviche Recipe Video
|Grape fruit||1 Medium|
|Swai fillets||2 Pound, diced into 1/2 inch squares|
|Shrimp||1 Cup (16 tbs) (optional)|
|Green thai chillies||8 Medium, thinly sliced|
|Red onion||1⁄4 Cup (4 tbs), thinly sliced|
|Cilantro||1⁄4 Cup (4 tbs), roughly chopped|
|Lemon grass||1 , bark peeled|
|Garlic||6 Clove (30 gm), finely chopped|
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.