Ceviche
The recipe Ceviche could satisfy your South American craving in approximately 1 hour and 50 minutes. One portion of this dish contains around 3g of protein, 12g of fat, and a total of 213 calories. For 91 cents per serving, you get a side dish that serves 6. A mixture of sugar, green chillies, tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. 65 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by BBC Good Food. Overall, this recipe earns a not so tremendous spoonacular score of 34%. Ceviche de Camarón con Coco (Coconut Shrimp Ceviche), Don Ceviche {} and Ceviche Peruvian Kitchen cookbook {giveaway}, and Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
bunch coriander, roughly chopped
2-3 green chillies, finely chopped
handful pitted green olives, finely chopped
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
2 tbsp extra-virgin olive oil
1 red onion, sliced into rings
good pinch caster sugar
2-3 tomatoes, seeded and chopped into 2cm pieces
tortilla chips, to serve
Equipment:
bowl
Cooking instruction summary:
In a large glass bowl, combine the fish,lime juice and onion. The juice shouldcompletely cover the fish; if not, adda little more. Cover with cling film andplace in the fridge for 1 hr 30 mins.Remove the fish and onion from thelime juice (discard the juice) and placein a bowl. Add the olives, chilies, tomatoes,coriander and olive oil, stir gently, thenseason with a good pinch of salt andsugar. This can be made a couple of hoursin advance and stored in the fridge. Servewith tortilla chips to scoop up the cevicheand enjoy with a glass of cold beer.
Step by step:
1. In a large glass bowl, combine the fish,lime juice and onion. The juice shouldcompletely cover the fish; if not, adda little more. Cover with cling film andplace in the fridge for 1 hr 30 mins.
2. Remove the fish and onion from thelime juice (discard the juice) and placein a bowl.
3. Add the olives, chilies, tomatoes,coriander and olive oil, stir gently, thenseason with a good pinch of salt andsugar. This can be made a couple of hoursin advance and stored in the fridge.
4. Servewith tortilla chips to scoop up the cevicheand enjoy with a glass of cold beer.
Nutrition Information:
covered percent of daily need
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