Orange Ceviche

Ingredients

• 1 pound flounder fillets
• 7 tablespoons fresh orange juice
• 2 tablespoons cider vinegar
• Grated peel of one orange
• ½ teaspoon ground cumin
• 1 small fresh green chili, seeded and chopped
• ¼ cup finely chopped scallions
• ½ cup chopped jicama, the tropical tuber
• 1 avocado, pitted, peeled and diced
• 2 tablespoons chopped fresh coriander leaves
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    137 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 10 grams protein; 34 milligrams cholesterol; 228 milligrams sodium

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

Preparation

1. Cut the fish into one-inch squares. Place in a glass or ceramic bowl.
2. Combine four tablespoons of the orange juice, the cider vinegar, orange peel and ground cumin, mix and pour over the fish. Toss gently, cover and refrigerate overnight.
3. Drain the fluid from the fish mixture and fold in the remaining orange juice. Add the chili, scallions, jicama, avocado and coriander. Mix gently.
4. Season to taste with salt and pepper and serve.