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Paola's Mom's Peruvian Ceviche

DiabetesEveryDay's picture
A refreshing dish from the sea
Ingredients
  Salmon fillet 1 Pound, thinly sliced
  Tilapia fillet 1 Pound
  Garlic 3 Clove (15 gm), minced
  Red onion 1 Medium, thinly sliced
  Fresh lemon juice 1⁄2 Cup (8 tbs)
  Fresh lime juice 1⁄2 Cup (8 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Celery stalk 3 , sliced
  Cilantro 1⁄2 Cup (8 tbs)
  Parsley 1⁄2 Cup (8 tbs)
  Serrano 4 , chopped (Optional)
  Salt and pepper To Taste
Directions

MAKING
1. In a casserole, place the salmon and tilapia. Top with garlic, salt and pepper. Followed by celery, lime juice, lemon juice and orange juice to the dish.
2. Refrigerate the dish for 60 minutes.
3. Take out the casserole from the fridge and add in onion, cilantro, parsley and Serrano pepper if desired.
4. Using a spoon or your fingers, push the cilantro and parsley into the liquids of ceviche for marinating.
5. Refrigerate for at least an hour before serving.

SERVING
6. Serve this delicious Peruvian Ceviche over a large leaf of lettuce with potatoes or sweet potatoes or corn on the cob or even tomatoes.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
DiabeticLiving
Cuisine: 
Peruvian
Course: 
Main Dish
Preparation Time: 
15 Minutes
Servings: 
6

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Average: 4.2 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 185 Calories from Fat 41

% Daily Value*

Total Fat 4 g6.8%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 66 mg22%

Sodium 174.7 mg7.3%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1.2 g4.7%

Sugars 3.4 g

Protein 29 g58.6%

Vitamin A 15.2% Vitamin C 59.3%

Calcium 3.7% Iron 5.9%

*Based on a 2000 Calorie diet

Paola's Mom's Peruvian Ceviche Recipe Video