Ceviche Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main Ingredient

Ingredients

 Skinless red snapper/Rock cod / halibut / other lean white fish fillets1 Pound (Firm Texture)
 Fresh lime juice1⁄4 Cup (4 tbs) (Of 2 Limes)
 Tomato1 Large, seeded, diced
 Avocado1 , diced
 Green onions3 , thinly sliced
 Sliced ripe olives1⁄2 Cup (8 tbs)
 Finely chopped green chilies1 Tablespoon (Fresh Or Canned)
 Garlic2 Clove (10 gm), minced
 Olive oil2 Tablespoon
 Finely chopped cilantro2 Teaspoon
 Finely chopped oregano/1/2 teaspoon dried leaf oregano1⁄2 Teaspoon
 Salt To Taste
 Freshly ground pepper To Taste
 Cilantro leaves4

Nutrition Facts

Serving size: Complete recipe

Calories 1201 Calories from Fat 611

% Daily Value*

Total Fat 77 g118.8%

Saturated Fat 11.4 g56.8%

Trans Fat 0 g

Cholesterol 167.8 mg

Sodium 1560.5 mg65%

Total Carbohydrates 44 g14.7%

Dietary Fiber 22 g88.1%

Sugars 9.4 g

Protein 98 g195.7%

Vitamin A 101.5% Vitamin C 223.9%

Calcium 36.9% Iron 43.6%

*Based on a 2000 Calorie diet

Directions

Cut fish into 1/2-inch pieces; place in a deep bowl.
Pour lime juice over fish pieces.
Cover and refrigerate at least 3 hours, stirring once or twice.
Drain fish; stir in tomato, avocado, green onions, olives, chilies, garlic, oil, chopped cilantro and oregano.
Season with salt and pepper to taste.
Garnish with cilantro leaves.
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