chile ceviche vegetables
Ingredients:
  • (1 1/2 lb) ono, mahimahi or bluenose bass, diced
  • (1/2 small) red onion, halved and slivered
  • (3/4 cup) lime juice
  • (1/2 tsp.) salt
  • (1) habanero chile, seeded, halved, and thinly sliced
  • (1 Tbsp.) ají amarillo sauce
  • (1/2 cup) cilantro leaves, chopped
  • (4) butter lettuce leaves
  • (1) orange sweet potato, boiled, peeled and sliced
  • (1 cob) sweet corn, boiled and cut into 4 pieces
Servings

4

Dinner

Chile Ceviche w/Vegetables

Your choice of fish tossed with bright lime juice and spicy habanero chiles, served with sweet potato and corn on the side.

Preparation Time

About 40 minutes (plus 20 minutes chilling)

Cook Time

About 10 minutes

    Instructions

  1. 1Place diced fish and red onion in a collinder, rinse with cold water and dry thoroughly.
  2. 2Stir together fish, red onion, lime juice salt, habanero peppers and amarillo sauce in large bowl. Cover with plastic wrap, set aside in fridge for 20 minutes.
  3. 3Stir in cilantro before serving. Serve with lettuce, sweet potato and corn on the side.

Nutritional Information

Serving Size: 1/4 ceviche, 1/4 potato, 1 piece corn



Amount Per Serving:

  • Calories 226
  • Total Fat 1.7 g
  • Total Carbohydrate 19 g
  • Protein 33 g
  • Cholesterol 124 mg
  • Sodium 458 mg
  • Fiber 2.2 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Entrées with Fish

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Fish

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.