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Tuna
Pescado Ceviche

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Ingredients

Adjust Servings:

	1 lb fresh tuna (cod, orange roughy, and red snapper are other good choices. you can also mix-and-match different typ) or 1 lb other firm-fleshed white fish (cod, orange roughy, and red snapper are other good choices. you can also mix-and-match different typ)
	3 lemons, juice of
	3 limes, juice of
	1 garlic clove, minced
	1 small red onion, minced (about 1 cup)
	1 jalapeno, chopped fine
	2 tablespoons finely chopped cilantro
	2 tablespoons parsley
	2 small firm-fleshed tomatoes, chopped finely
	salt
	1 avocado, sliced (optional)

Nutritional information

395.8

Calories

103 g

Calories From Fat

11.5 g

Total Fat

2.9 g

Saturated Fat

86.3 mg

Cholesterol

98.9 mg

Sodium

19.2 g

Carbs

2.5 g

Dietary Fiber

6.8 g

Sugars

54.9 g

Protein

302g

Serving Size

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Pescado Ceviche

Name: Pescado Ceviche
Prep time: 20 min
Total time: 4 h 35 min
Yield: 2-4
Cuisine: American
Ingredients: : 1; : 3; : 3; : 1; : 1; : 1; : 2; : 2; : 2; : 1

Features:

Cuisine:

American

Ceviche is a light and refreshing, chilled citrus-marinated seafood salad which originated in Peru. The acidity of the marinade denatures the protein structure of the fish, essentially cooking it. The result is a less fishy-tasting dish than other uncooked seafood.

Note: Other types of fresh seafood (such as lobster, shrimp, scallops, octopus, etc) may be substituted for the fish, if desired. Always purchase the freshest seafood you can find, preferably sushi-grade.

275 min
Serves 2
Easy

Ingredients

Directions

Pescado Ceviche, Ceviche is a light and refreshing, chilled citrus-marinated seafood salad which originated in Peru The acidity of the marinade denatures the protein structure of the fish, essentially cooking it The result is a less fishy-tasting dish than other uncooked seafood Note: Other types of fresh seafood (such as lobster, shrimp, scallops, octopus, etc) may be substituted for the fish, if desired Always purchase the freshest seafood you can find, preferably sushi-grade

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Steps

1 Done	Soak the Fish in Salted Water For 10 Minutes, Gently Pat Dry With a Paper Towel. Cube the Fish, and Place in a Shallow Dish.
2 Done	Arrange the Onions on Top of the Fish, and Cover With the Remaining Ingredients. Allow to Refrigerate at Least 4 Hours. Be Sure to Stir Several Times. the Fish Is Done Once the Flesh Turns White and Opaque, and Can Be Flaked Slightly With a Fork. This Indicates That the Acidity of the Citrus Has Denatured the Proteins in the Fish- the Same Thing That Happens When We "cook" in the Traditional Sense.
3 Done	Serve Chilled, Garnished With Avocado, If Desired.