Yucatan Style Fish Ceviche

Yucatan Style Fish Ceviche

Ready in 8 hours
2 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Yucatan Style Fish Ceviche"

Share it:

This is very low carb and low fat. But it's quite tasty.

"This works well for diabetics if you use low-carb chips and pour off the fruit juice used in the marinade. Most of the carbs are in the sugar of the orange juice with a small amount in the onions."

- LorettaJ

Ingredients

Are you making this? 
1 1/2 pounds White Fish Fillets; - Halibut, Cod or Sea Bass
3/4 pound Large Shrimp; 16-24 Count
1 large Sweet Onion; - Vidalia, Maui or Walla Walla
3 medium Habanero peppers
1 cup Fresh lime juice
1/2 cup Fresh orange juice
1/4 cup Cilantro; - chopped
1/2 cup Tomato; - seeded and diced

Original recipe makes 12

Servings  

Preparation

Cut 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.

Toast the habaneros for 3-5 minutes in a dry skillet to release the oil from the cells. 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. Pour off most of the marinade to reduce the carbs from the fruit juice.

Add cilantro and diced tomato, stir and serve at cool room temperature.

Adapted from: "The Chile Pepper Book" by Susan Belsinger and Carolyn Dille

Serve with tortilla chips.

For low carb chips take low-carb tortillas and cut in wedges. Place the wedges on a cookie sheet, spray them lightly with oil and bakes them for 10-15 mins until crisp and brown.

For a milder version use Serrano or Jalapeno peppers instead of the firey Hapaneros.

Each (3/4 cup) serving contains:

Cals: 126, FatCals: 35, Total Fat: 4g

SatFat: 1g, PolyFat: 1g, MonoFat 1g.

Chol: 77mg, Na: 73mg, K 342mg

Total carbs: 4g, Fiber: 1g, Sugars 1g

Protein: 17g

(Assumes fruit juices have been poured off, Chips have not been counted)

Notes

This works well for diabetics if you use low-carb chips and pour off the fruit juice used in the marinade. Most of the carbs are in the sugar of the orange juice with a small amount in the onions.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 124 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Yucatan Style Fish Ceviche

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

This works well for diabetics if you use low-carb chips and pour off the fruit juice used in the marinade. Most of the carbs are in the sugar of the orange juice with a small amount in the onions.
LorettaJ 4 years ago
This works well for diabetics if you use low-carb chips and pour off the fruit juice used in the marinade. Most of the carbs are in the sugar of the orange juice with a small amount in the onions. [I posted this recipe.]
promfh 8 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free