Ceviche (inspired by Ota)

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Photo attribution: 

Jessica Silldorff
Ceviche (inspired by Ota)
Budget-friendly recipe
592

A favorite for special occasions! Serve with oven-baked cassava wedges, steamed sweet potatoes, or sliced bread to soak up the delicious sauce.

Ingredients

1
pound
cut into bite-sized pieces
½
small,thinly sliced or 2 scallions
4
juiced, about ½ cup
2
seeded and chopped
2
chopped
1
Small, chopped
1
seeded and minced
½
teaspoon
¼
teaspoon

What You'll Need

  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Chef knife
  • Large glass or ceramic bowl

Directions

  1. In a large glass or ceramic bowl, combine the fish, onion, and lime juice. Stir well; cover, and refrigerate for 10 to 15 minutes.
  2. Add the chopped vegetables, jalapeño, salt, and pepper to the fish. Stir well; cover, and refrigerate until fish is opaque, 20 to 30 minutes.

Storage Tips

  • Other firm fish – such as cod, yellowtail, sea bass, halibut, or sole – are all excellent substitutes for mahimahi. You can also make this dish with cooked shrimp.

Nutrition Info and more

Serving size:
¾
cup
Total calories:
147
Total fat:
1.4 g
Saturated fat:
<1 g
Carbohydrates:
16.5 g
Protein:
20.5 g
Fiber:
6 g
Sodium:
289 mg
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