Spanish Style Ceviche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12-16 oz any lean white fish (such as cod) diced in 1/2-inch cubes8 oz bay scallops2/3 cup fresh lemon juice2/3 cup fresh lime juice1 teaspoon salt1 1/2 teaspoon fresh oregano, minced1 tablespoon olive oil1/4 teaspoon white pepper1/4 teaspoon ground cumin1 medium tomato, diced1/2 medium sweet onion, diced1 teaspoon white vinegar1 cup cooked bay shrimp 1 fresh jalapeno pepper, seeded, deveined, minced1 tablespoon finely chopped fresh cilantro
Combine fish, scallops, 1/3 cup lemon juice, 1/3 cup lime juice, salt, and oregano in a bowl. Toss to coat the fish, cover, and refigerate 2 hours.
After 2 hours, drain juice completely. Place drained fish into a heavy freezer ziptop bag.
In a bowl, combine remaining 1/3 cup lemon juice, 1/3 cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno, and cilantro. Stir well. Add to drained fish in the ziptop bag, squeeze out all the air, and seal.
Refrigerate 8 hours or overnight.
Serve ceviche cold on a lettuce leaf with crispy tortilla chips or bell pepper slices, or on a bed of mixed lettuce greens as a salad.
Yield: 8 appetizer or salad servings
Number of Servings: 8
Recipe submitted by SparkPeople user JLADRIEN.
After 2 hours, drain juice completely. Place drained fish into a heavy freezer ziptop bag.
In a bowl, combine remaining 1/3 cup lemon juice, 1/3 cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno, and cilantro. Stir well. Add to drained fish in the ziptop bag, squeeze out all the air, and seal.
Refrigerate 8 hours or overnight.
Serve ceviche cold on a lettuce leaf with crispy tortilla chips or bell pepper slices, or on a bed of mixed lettuce greens as a salad.
Yield: 8 appetizer or salad servings
Number of Servings: 8
Recipe submitted by SparkPeople user JLADRIEN.
Nutritional Info Amount Per Serving
- Calories: 127.0
- Total Fat: 2.8 g
- Cholesterol: 88.0 mg
- Sodium: 446.9 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.7 g
- Protein: 20.8 g
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