Ceviche
Ceviche
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 439
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 61
- Dietary Fiber
- 7
- Sugar
- 41
- Protein
- 24
- Cholesterol
- 43
- Sodium
- 1577
- Total: 55 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 439
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 61
- Dietary Fiber
- 7
- Sugar
- 41
- Protein
- 24
- Cholesterol
- 43
- Sodium
- 1577
- Total: 55 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 20 min
Ingredients
Ceviche
2 ears corn, grilled or roasted and cut off the cob
1 pint cherry tomatoes, halved
1 cucumber, sliced or diced
1 red onion, thinly sliced
1 sweet pepper, seeded and thinly sliced
Fresh cilantro, fresh basil, or fresh Thai basil, to flavor
Olive oil, to coat
Juice of 2 limes
Salt
12 ounces fresh fish (recommended: swordfish, tuna, fluke, bass, squid, scallop, shrimp, etc.)
1 tablespoon assorted spices (toasted or ground cumin, coriander, clove, cinnamon, sesame)
2 tablespoon hot sauce (recommended: homemade or chipotle Tabasco)
Hot Sauce
1 pound stemmed hot peppers
1/2 cup sugar
1/4 cup salt
3 cloves garlic
1 cup cider vinegar
1 cup water
Directions
- For the ceviche: In bowl, combine herbs, olive oil, 1/2 the lime juice, and salt. Add the corn, tomatoes, cucumber, red onion, and sweet peppers and toss to coat. Dress the seafood with 1/2 the spice mix, salt, and the remaining 1/2 lime juice. Marinate in the refrigerator for 5 minutes to several hours, depending on your taste. To plate: Spoon 1 tablespoon hot sauce on the plate. Pile the vegetables on top and garnish with the seafood. Finish with a pinch of spices and herbs.
Hot Sauce
- For the hot sauce: Bring the hot peppers, sugar, salt, garlic, vinegar, and water to a boil. Simmer for 20 minutes, then carefully puree and adjust.
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