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Peruvian Seviche

herbal.chef's picture
Ingredients
  Haddock/Red snapper / bay scallops 1 Pound
  Hot green chili peppers/Canned hot green chili peppers 3 Large
  Red hot chili pepper flakes/One teaspoon dried hot red pepper flakes 3 Large
  Onion 1 Medium, cut into wafer-thin, almost transparent slices
  Lime juice 1 Cup (16 tbs)
  Salt 1 Teaspoon (Or To Taste)
Directions

Slice the raw fish into thin strips.
If scallops are used, leave them whole.
Split the peppers down the side, remove and discard the seeds.
Cut the peppers crosswise into thin strips.
Combine the fish, peppers, onion, lime juice and salt.
Chill overnight or longer.
Add seasonings to taste and serve sprinkled with cilantro, if desired.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Seafood

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Your rating: None
4.10263
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 620 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.3%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 258.6 mg86.2%

Sodium 2323.9 mg96.8%

Total Carbohydrates 48 g16.2%

Dietary Fiber 10.6 g42.4%

Sugars 18 g

Protein 94 g188.7%

Vitamin A 50.5% Vitamin C 659.5%

Calcium 24.2% Iron 38.7%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
Um It's Spelled Ceviche :P
Peruvian Seviche Recipe