Ceviche
- Total Time
- 10 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1pound skinless, boneless fillets of fish such as bluefish, red snapper, mackerel or seafood such as bay scallops
- 7tablespoons lime juice
- 1cup peeled, seeded, fresh, red, ripe tomatoes cut into ¼-inch cubes and drained
- 4or more canned serrano chilies, drained and chopped
- ½cup finely chopped red onions
- 1tablespoon olive oil
- 2teaspoons finely chopped fresh coriander
- ½teaspoon crumbled dried oregano
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½cup avocado cut into small cubes
- ¼cup finely diced heart of celery
- ¼cup tomato ketchup
- Grated rind of one lime
Nutritional analysis per serving (8 servings)
167 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 11 grams protein; 289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the fish into cubes of about one-half inch in diameter. If bay scallops are used, cut them into quarters. Put the pieces in a bowl and add the lime juice. Cover and refrigerate, stirring occasionally, 12 hours or longer.
- Step 2
Add the remaining ingredients and chill until ready to serve
Private Notes
Comments
Tomato ketchup seems very wrong here.
Ketchup is part of many Mexican ceviche recipes. As yes he has way ahead of his time!!
Tomato ketchup seems very wrong here.
Considering Craig Claiborne died 20 years ago, I'd say this is a pretty dated recipe, give the man a break!
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