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Speckled Trout Ceviche

The.Southerner's picture
Ingredients
  Speckled trout 2 Pound, cut into 1 inch cubes (Fresh)
  Fresh lime juice 2 Cup (32 tbs)
  Salt 2 Tablespoon, divided
  Tomato juice 2 Cup (32 tbs)
  Tomatoes 2 Medium, chopped
  Onion 1 Medium, chopped
  Finely chopped serrano 3 Tablespoon
  White wine 4 Tablespoon
  Olive oil 4 Tablespoon
  Scallions 10 , chopped
  Oregano 1 Teaspoon
  Soy sauce 1⁄4 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
Directions

Marinate cubed fish in lime juice and 1 teaspoon salt for 3-4 hours.
Rinse in a colander.
Mix remaining ingredients and add fish.
Refrigerate overnight to allow flavors to blend.
Serve cold with crackers or tostado chips.
Great for summertime appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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4.265385
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 583 Calories from Fat 272

% Daily Value*

Total Fat 30 g46.9%

Saturated Fat 4.8 g23.9%

Trans Fat 0 g

Cholesterol 131.5 mg43.8%

Sodium 1621.8 mg67.6%

Total Carbohydrates 28 g9.3%

Dietary Fiber 4.5 g18%

Sugars 12.6 g

Protein 51 g101.3%

Vitamin A 35.5% Vitamin C 172.7%

Calcium 18.7% Iron 31.1%

*Based on a 2000 Calorie diet

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Speckled Trout Ceviche Recipe