Ceviche Using Gumbo File
|Gumbo file||1 Teaspoon|
|Celery seed||1 Teaspoon|
|Lime juice||8 Ounce|
|Lemon juice||8 Ounce|
|Haddock/Halibut||1⁄2 Pound, skinned and boned (Frozen / Fresh)|
|Chili peppers||4 Ounce, seeded and halved (1 Jar, Yellow Colored)|
|Jalapeno pepper||1 , seeded and minced|
|Onion||1 Small, diced|
|Fresh tomatoes||2 Large, cut into small pieces|
|Spanish olives||3 Ounce (1 Bottle)|
|Olive oil||1⁄4 Cup (4 tbs)|
Tie oregano, gumbo file and celery seed in a small piece of cheese cloth.
Chill lime and lemon juices.
Cut haddock in 1/2-inch strips.
Mix peppers with fish, salt lightly, and place in a glass dish.
Add onion and sack of spices to fish, cover completely with lime and lemon juice.
Cover dish and refrigerate 12 hours, stirring occasionally with silver spoon.
After 12 hours, pour off liquid and add tomatoes and juice.
Stir in olives and olive oil.
Squeeze spice sack over fish, bury it deep in mixture, adjust salt to taste, and refrigerate an additional 2-3 hours.
Serving size: Complete recipe
Calories 1448 Calories from Fat 671
% Daily Value*
Total Fat 78 g120.6%
Saturated Fat 9.2 g46%
Trans Fat 0 g
Cholesterol 129.3 mg43.1%
Sodium 2190.6 mg91.3%
Total Carbohydrates 158 g52.7%
Dietary Fiber 44.5 g178.2%
Sugars 71.4 g
Protein 63 g126.2%
Vitamin A 676.4% Vitamin C 454.7%
Calcium 40.8% Iron 86.6%
*Based on a 2000 Calorie diet