Ceviche Recipe
Servings: 4
Ingredients
- 1/2 lb Seafood (halibut, sea Bass, salmon, snapper, Lobster, crab or possibly scallops)
- 1/2 c. Lime juice
- 1 x Avocado, diced
- 2 Tbsp. Scallions, minced
- 1 med Tomato, seeded and minced 3 Tbsp Fresh cilantro leaves Or possibly 1 Tbsp dry, crumbled)
- 2 Tbsp. Diced green chiles
- 1 Tbsp. Salad oil
- 1 Tbsp. Red wine
Directions
- 1 Tbsp Fresh oregano, minced Or possibly 1 teaspoon dry, crumbled)
- Cut seafood into small pcs. Marinate fish in lime juice overnight.
- Gently toss avocado, scallions, tomatoes, cilantro and green chiles with fish mix. Combine oil, wine and oregano. Pour oil mix over fish and gently toss again. Refrigeratetill served.
- This recipe was a prize winnerin the California Avocado Festival!
- Yield: 4 servings. Sources:Joyce Carlisle. This delightful book was sent to me from Joy Bellville in
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 75 | 74% |
| Total Fat 8.45g | 11% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 284mg | 8% |
| Total Carbs 7.05g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.56g | 1% |
| Protein 1.14g | 2% |
