Houston's Ceviche Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
CuisineCourse
Main IngredientInterest Group

Ingredients

 Fresh white fish1 Pound, cut into bite size pieces
 Medium shrimp1⁄2 Pound, shelled and deveined
 Bay scallops1⁄2 Pound
 Lime juice6
 Lemon juice4
 Garlic3 Tablespoon, minced
 Ginger root slices6 , peeled
 Onion1 Medium, thinly sliced
 Minced cilantro1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1201 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 768.8 mg

Sodium 1293 mg53.9%

Total Carbohydrates 84 g28%

Dietary Fiber 7.2 g28.7%

Sugars 19.8 g

Protein 190 g379%

Vitamin A 32.3% Vitamin C 371%

Calcium 78.7% Iron 86.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Wash and dry fish and shellfish thoroughly.

MAKING
2. Take a dish and mix all the remaining ingredients together.
3. In a glass baking dish place the fishes and scallops.
4. Mix fish and shellfish with the prepared citrus mixture.
5. Refrigerate the mixture for 2 days, until fish and shellfish -€œcook-€. Fish and shellfish will be opaque and appear to have been cooked.

SERVING
6. Serve Houston's Ceviche cold.
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