4 Serves
199 Mins
Using a sharp knife, cut the white fish fillets into small, uniform cubes.
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Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
187 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
520 mg / 1,250 mgPotassium
974 mg / 4,700 mgSodium
140 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Place the cubed fish into a glass bowl and cover completely with fresh lime juice. Refrigerate for at least 3 hours to allow the fish to cure.
Finely mince the garlic and chili peppers using a knife or garlic press.
Drain the excess lime juice from the cured fish using a colander.
In a large mixing bowl, combine the cured fish, minced garlic, chili peppers, chopped cilantro, and a drizzle of olive oil. Gently toss to combine.
Season the ceviche with salt and black pepper to taste, and serve immediately with tortilla chips.
7
g59
g9
g
Italian