This month for the Recipe Redux we were challenged to make something inspired by our travels. I immediately knew I was going to share a recipe for ceviche! It’s my favorite Peruvian dish and each time I travel to Peru I have to have it. Ceviche is fish cooked by the acid in citrus juice. It is traditionally made with Peruvian limes so using limes, lemons or even some oranges will work to cook your fish. I made this recipe with tilapia (cost effective), but you can make it with any white fish such as halibut or cod. White fish is high in protein and lower in fat than oily fish. While oily fish is higher in omega-3 fatty acids, white fish does contain some as well. Eating fish once a week is recommended!
- 2 tilapia filets
- 12 limes
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 habanero, minced, ribs and seeds removed
- Bunch cilantro
- 2 sweet potatoes, roasted
- 2 cobs sweet corn, cooked
Cut raw tilapia into small cubes. Place in a bowl with cold water, add one tablespoon of salt and set aside. Add thinly sliced red onion (as thin as you can get them!) to another bowl with cold water and one tablespoon of salt. In a shallow dish, add juice of all the limes, garlic, habanero, one teaspoon of salt and cilantro. Drain tilapia and red onion. Layer red onion, tilapia and more red onion in the lime juice mixture. Cover and place in the refrigerator for one hour until fish is opaque. Serve with sweet potatoes and corn.
Number of servings: 2 | Serving size: 1 cup ceviche, 1 sweet potato, 1 cob of corn
Calories: 371, total fat: 4 g, total carbohydrates: 65 g, dietary fiber: 8 g, sugars: 18 g, protein: 28 g
Have you ever had ceviche? Did you like it? Tell me below!