Recipe courtesy of Scott Leibfried
Ceviche
- Level: Easy
- Yield: 15 to 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 195
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 26
- Cholesterol
- 47
- Sodium
- 420
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 2 hr
Ingredients
5 pounds fresh skinless snapper fillet, cut into cubes
2 lemons, juiced
2 limes, juiced
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 red onion, finely diced
2 jalapenos, seeded and finely diced
1/2 cup whole cilantro leaves
1/2 cup whole parsley leaves
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Tortilla chips or crackers
Directions
- Spread the fish evenly in a large, non reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will cook the fish throughout. Add the rest of the ingredients and season with salt and pepper. Serve with tortilla chips or your favorite cracker.