Take fish, fully thawed if it was frozen, and cut it into small chunks. Try to be uniform so it cooks evenly in the citrus.
Take citrus juice, salt., cumin and garlic, fully dissolve the salt.
Add the diced fish, and be sure it is fully in contact with the citrus marinade. If you find more marinade is needed, mix up more in a separate bowl and add to mix.
Let fish "cook" in the citrus juice for 4 to 24 hours. Once it is finished, remove from the citrus and seal in a container.
If you leave the fish in the citrus juice too long the juice can break it down too much, so if it ever looks wrong or the texture is off communicate it.
Each ceviche order gets 4 ounces of fish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (144g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 61 (38%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 68mg||21 %|
|Sodium 58.9mg||2 %|
|Potassium 406.1mg||11 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.8g|
|Protein 21.9g||31 %|
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Calories per serving: 162
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