Try this Ceviche #3 recipe, or contribute your own.
Suggest a better descriptionIn a ceramic or glass bowl, combine the fish with the lime juice and salt to taste. Chill the mixture overnight. Be sure fish is covered by lime juice as this cooks the fish. Next day, combine oil, garlic, onions, pepper, salt and black pepper in a small bowl and mix well. Drain fish well. Return to dish. Pour oil mixture over fish and toss gently. Let stand 30 minutes. Arrange lettuce leaves in chilled dishes and top with fish. Garnish with chopped tomatoes and avocado slices. Serves 4 to 6 as a first course. If used for an appetizer, arrange in dish and serve cocktail sauce (omit tomatoes and avocado). Yield: 4 to 6 servings. DR. ALBERT JOHNSON REFRIGERATE OVERNIGHT From
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 60 | ||
Calories from Fat: 32 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 51.5mg | 2 % | |
Potassium 169.4mg | 4 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 6.2g | ||
Protein 1.2g | 2 % | |
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: 60
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