4 Serves
265 Mins
Using a sharp chef's knife and cutting board, dice the white fish fillets into uniform one-centimeter cubes.
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Vitamin K
59 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
103 µg / 400 µgCalcium
252 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
164 mg / 420 mgPhosphorus
575 mg / 1,250 mgPotassium
1181 mg / 4,700 mgSodium
1082 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
11 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
82 gAlcohol
0 g
Place the diced fish into a large mixing bowl and pour the fresh lime juice over it, ensuring the fish is completely submerged to begin the curing process.
Finely chop the tomato, onion, cilantro, and serrano peppers, then add them to the bowl along with the olive oil and salt. Stir thoroughly to combine.
Cover the bowl and refrigerate for at least 4 hours to allow the flavors to meld and the fish to cure properly.
Serve the chilled ceviche in a serving bowl, garnished with fresh avocado wedges, accompanied by a side of crispy tortilla chips.
1
g21
g4
g
Mexican