Traditional ceviche
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Very fresh white fleshed |
| Ocean fish, such as cod | ||
| ½ | cup | Fresh lime juice |
| 1½ | tablespoon | (about 2) minced serrano |
| Peppers | ||
| ½ | cup | Chopped tomato |
| ½ | cup | Small diced avocado |
| 1 | tablespoon | Minced onion |
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | tablespoon | Olive oil |
| ½ | teaspoon | Salt |
| 8 | Corn tortillas, cut into | |
| Thick strips and fried until | ||
| Crisp | ||
| Lime wedges | ||
Directions
ESSENCE OF EMERIL #EE2181
Cut the fish into ½-inch dice. Place in a glass dish with the lime juice. Cover and refrigerate for 6 hours, stirring occasionally.
Drain the fish and add the peppers, tomato, avocado, onion, cilantro, olive oil, and salt. Fold gently to mix. Serve with some fried tortilla strips, thick cut, garnish with lime wedges. Yield: 4 appetizer portions
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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