Ceviche is fish that ‘cooks’ in citrus juice. It is low fat, low in carbs, healthy and super fresh. You can serve it as a main, light meal or as an appetizer. Try getting a hold of large, cleaned sea shells and serve it on that.
White fish fillet
3 Cup (48 tbs), skinned deboned, cubed (any mild white fish)
2 Tablespoon, chopped
1 Large, seeded, chopped
1 Medium, sliced
4 Large, juiced
1 Large, juiced
1⁄2 Teaspoon (to taste)
1. In a non-reactive bowl like glass or ceramic, place the fish, parsley, chili pepper and onions. Mix well.
2. In another bowl, mix the juices together and add salt to taste.
3. Pour juice over fish. Make sure to cover fish well. Cover and refrigerate overnight.
4. In a serving plate, serve ceviche with boiled sweet potatoes and boiled corn on the cob or bread.