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Description
Boasting a fresh seaside flavor, this recipe for Fresh Fish Ceviche makes a wonderful appetizer when served with tortilla chips or toast. This recipe calls for triggerfish, but any white fish such as cod can be used. The fish marinates in a lemon juice and pink pepper marinade overnight for maximum flavor release. The acid in the lemon juice also works to cold cook the fish. Garnish the fish with pickles and chives and serve.
Ingredients
US|METRIC
4 SERVINGS
- 4 fish fillets (fresh)
- 3 lemon (Juice and zest of the skin)
- 1 tsp. pepper (pink dessert)
- 2 Tbsp. pickles (homemade cucumber)
- fresh chives (to taste)
- 3 slices bread (alentejo)
- olive oil (to taste)
- oregano (to taste)
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Directions
- Make fillets or break into small pieces of fresh fish and marinate in the juice of lemons / zest and with the pink pepper for 2 hours, the ideal is to leave it all night, but as we wanted for lunch it ended up being only two hours but it was enough.
- After two hours, remove from the marinade and serve. I used the pickles I made a few weeks before, chopped and fresh chives, seasoned with olive oil and accompanied with toasted Alentejo bread flavored with olive oil and oregano.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium320mg13% |
| Potassium780mg22% |
| Protein34g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber6g24% |
| Sugars1g |
| Vitamin A8% |
| Vitamin C120% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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