Recipe courtesy of Dinners at the Farm
Recipe courtesy of Dinners at the Farm
Watch how to make this recipe.
Ceviche
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- Total: 55 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 439
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 7 g
- Sugar
- 41 g
- Protein
- 24 g
- Cholesterol
- 43 mg
- Sodium
- 1577 mg
- Total: 55 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 439
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 7 g
- Sugar
- 41 g
- Protein
- 24 g
- Cholesterol
- 43 mg
- Sodium
- 1577 mg
Ingredients
Ceviche
Hot Sauce
Directions
- For the ceviche: In bowl, combine herbs, olive oil, 1/2 the lime juice, and salt. Add the corn, tomatoes, cucumber, red onion, and sweet peppers and toss to coat. Dress the seafood with 1/2 the spice mix, salt, and the remaining 1/2 lime juice. Marinate in the refrigerator for 5 minutes to several hours, depending on your taste. To plate: Spoon 1 tablespoon hot sauce on the plate. Pile the vegetables on top and garnish with the seafood. Finish with a pinch of spices and herbs.
Hot Sauce
- For the hot sauce: Bring the hot peppers, sugar, salt, garlic, vinegar, and water to a boil. Simmer for 20 minutes, then carefully puree and adjust.
