Cherry Snapper Ceviche
by Nygrah
South Beach Phase 1
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INGREDIENTS
INSTRUCTIONS
Soak the diced fish in 3/4 of the lime juice for 3 hours. Drain off the liquid and discard.
Mix the fish with the red chili garlic paste, tomatoes, onion, cilantro, and the remaining lime juice. Season with salt and pepper to taste.
The fish is cooked by the lime’s acidity rather than by heat.
KOSHER SALT AND BLACK PEPPER TO TASTE
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (112g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 26 | ||
| Calories from Fat: 2 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 4.2mg | 0 % | |
| Potassium 197.8mg | 5 % | |
| Total Carbohydrate 7.7g | 2 % | |
| Dietary Fiber 2.1g | 9 % | |
| Sugars, other 5.6g | ||
| Protein 0.9g | 1 % | |
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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. |
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Calories per serving: 26
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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