White Fish Ceviche Recipe Video
Summary
Ingredients
| White fish fillet | 3 Cup (48 tbs), skinned deboned, cubed (any mild white fish) | |
| Parsley | 2 Tablespoon, chopped | |
| Jalapeno pepper | 1 Large, seeded, chopped | |
| Red onions | 1 Medium, sliced | |
| Lemon | 4 Large, juiced | |
| Orange | 1 Large, juiced | |
| Regular salt | 1⁄2 Teaspoon (to taste) |
Nutrition Facts
Serving size
Calories 161 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.5%
Saturated Fat 0.06 g0.29%
Trans Fat 0 g
Cholesterol 74.4 mg24.8%
Sodium 348.2 mg14.5%
Total Carbohydrates 20 g6.6%
Dietary Fiber 6.4 g25.7%
Sugars 8 g
Protein 22 g43.9%
Vitamin A 16% Vitamin C 169.2%
Calcium 15.2% Iron 6.2%
*Based on a 2000 Calorie diet
Directions
1. In a non-reactive bowl like glass or ceramic, place the fish, parsley, chili pepper and onions. Mix well.
2. In another bowl, mix the juices together and add salt to taste.
3. Pour juice over fish. Make sure to cover fish well. Cover and refrigerate overnight.
SERVING
4. In a serving plate, serve ceviche with boiled sweet potatoes and boiled corn on the cob or bread.
Chef
