Fish & Shrimp Ceviche
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 154.5
- Total Fat: 3.7 g
- Cholesterol: 77.5 mg
- Sodium: 356.3 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 4.1 g
- Protein: 17.3 g
View full nutritional breakdown of Fish & Shrimp Ceviche calories by ingredient
Introduction
I grew up eating ceviche every other weekend in El Salvador's pacific coast during weekend getaways or enjoyed it at family gatherings. Since moving to Canada, the only time I ate ceviche was at Peruvian or Ecuadorian restaurants. Now that my body demands high protein meals, it's come alive in my kitchen and I am loving every spoon full! I hope you enjoy it!Note that this recipe is a based on various similar recipes on the web which I researched and and re-compiled to suit my taste buds.
Here's one that resembles my recipe (no shrimp)
http://laylita.com/recipes/2008
/07/13/fish-ceviche/ I grew up eating ceviche every other weekend in El Salvador's pacific coast during weekend getaways or enjoyed it at family gatherings. Since moving to Canada, the only time I ate ceviche was at Peruvian or Ecuadorian restaurants. Now that my body demands high protein meals, it's come alive in my kitchen and I am loving every spoon full! I hope you enjoy it!
Note that this recipe is a based on various similar recipes on the web which I researched and and re-compiled to suit my taste buds.
Here's one that resembles my recipe (no shrimp)
http://laylita.com/recipes/2008
/07/13/fish-ceviche/
Number of Servings: 10
Ingredients
-
2-3 lbs of white fish fillets (I prefer haddock, but any fish like, halibut, sea bass, tilapia, or sole), cut into small square pieces
1/2 lb of shrimp, cooked and peeled
4 garlic cloves, peeled and sliced finely
3-4 shallots, peeled and sliced finely
1/2 red onion, peeled and sliced finely
2 bell peppers; 1 red and 1 yellow, diced finely
20 limes, separated into 10 limes to cook the fish and 10 limes for the ceviche marinade
8 Tbsp of finely chopped cilantro
2-3 tbs grapeseed oil
Sea Salt, hot sauce, and Black Ground Pepper to taste
Directions
1. Take the 10 limes (or lemons) and squeeze out the juice
2. Cut the fish in small squares and place it in a bowl and cover it with the lime juice (the fish must be completely covered by the juice)
3. Cover the bowl with plastic wrap and chill for at least 4 hours, the lime juice will cook the fish while chilled.
4. Once the fish is “cooked” in the lime juice rinse it well.
5. Squeeze out the lime juice from the remaining limes.
5. Combine the fish with all remaining ingredients and lime juice, grapeseed oil and salt to taste large bowl, mix well and refrigerate for at least 30 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user BEEWYZE.
2. Cut the fish in small squares and place it in a bowl and cover it with the lime juice (the fish must be completely covered by the juice)
3. Cover the bowl with plastic wrap and chill for at least 4 hours, the lime juice will cook the fish while chilled.
4. Once the fish is “cooked” in the lime juice rinse it well.
5. Squeeze out the lime juice from the remaining limes.
5. Combine the fish with all remaining ingredients and lime juice, grapeseed oil and salt to taste large bowl, mix well and refrigerate for at least 30 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user BEEWYZE.