Try this Yucatan Style Ceviche recipe, or contribute your own.
Suggest a better descriptionCut the fish in 1/4-inch slices; remove any bones as you go. Place the fish in a glass or glazed ceramic dish large enough to hold it in one layer. Shell and devein the shrimp, rinsing them only if necessary to rid them of grit. Slice the shrimp in half lengthwise or butterfly them. Layer the shrimp over the fish. Slice the onion in half lengthwise, then crosswise in thin slices. Layer the onion over the fish and shrimp. Wearing rubber gloves, stem, seed and sliver the Habaneros and scatter them over the onions. Season the dish with salt and pour on the lime and orange juices. Cover and marinate in the refrigerator for 8 hours or overnight, or until the fish and shrimp are opaque. Serve at cool room temperature. From: The Chile Pepper Book by Susan Belsinger and Carolyn Dille; ISBN 0-934026-93-9 Typed by Syd Bigger. Recipes sent to me from Bill, wight@odc.net
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 6 | ||
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Calories: 244 | ||
Calories from Fat: 69 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 152.3mg | 47 % | |
Sodium 146.5mg | 5 % | |
Potassium 638.2mg | 17 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 8.3g | ||
Protein 33.8g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 244
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