Ceviche

Ingredients

• 1 pound skinless, boneless fillets of fish such as bluefish, red snapper, mackerel or seafood such as bay scallops
• 7 tablespoons lime juice
• 1 cup peeled, seeded, fresh, red, ripe tomatoes cut into 1/4-inch cubes and drained
• 4 or more canned serrano chilies, drained and chopped
• ½ cup finely chopped red onions
• 1 tablespoon olive oil
• 2 teaspoons finely chopped fresh coriander
• ½ teaspoon crumbled dried oregano
• Salt to taste, if desired
• Freshly ground pepper to taste
• ½ cup avocado cut into small cubes
• ¼ cup finely diced heart of celery
• ¼ cup tomato ketchup
• Grated rind of one lime

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    165 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 16 grams protein; 44 milligrams cholesterol; 144 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six to eight servings

Preparation

1. Cut the fish into cubes of about one-half inch in diameter. If bay scallops are used, cut them into quarters. Put the pieces in a bowl and add the lime juice. Cover and refrigerate, stirring occasionally, 12 hours or longer.
2. Add the remaining ingredients and chill until ready to serve