CEVICHE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Ceviche image

Make and share this Ceviche recipe from Food.com.

Provided by Jessica Cuba

Categories     Mexican

Yield 1 batch

Number Of Ingredients 11

1 lb seafood, sushi grade (shrimp, scallops, whitefish)
1 1/2 cups fresh lime juice
2 pickled jalapeno peppers, minced
1 onion, chopped
1 tomatoes, skinned, cubed
6 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon oregano
1/2 teaspoon fresh pepper, ground
1/2 teaspoon salt
12 lime wedges

Steps:

  • Clean and rinse fish. Pat dry with clean cloth.
  • Remove skin and bones. Shred.
  • Shell and devein any seafood that would require it. Place all seafood in casserole dish.
  • Cover in lime juice. Refrigerate 2 hours.
  • Stir. Refrigerate 2 hours.
  • Drain lime juice.
  • Mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely. Refrigerate 3 hours.
  • Bring to room temp before serving (about 15 minutes).
  • Garnish with lime wedges.
  • Variation: Use lemon instead of lime juice.

Nutrition Facts : Calories 919.3, Fat 82.3, SaturatedFat 11.4, Sodium 1919.8, Carbohydrate 59.5, Fiber 9.2, Sugar 16.8, Protein 5.1

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #healthy     #appetizers     #low-fat     #dietary     #low-sodium     #low-saturated-fat     #low-calorie     #low-carb     #low-in-something