Ceviche With Confetti Peppers

Ingredients

• 1 pound flounder fillets
• Juice of 2 limes
• 1 cup chopped ripe tomato
• ½ medium green bell pepper, seeded and finely chopped
• ½ medium red bell pepper, seeded and finely chopped
• ½ medium yellow bell pepper, seeded and finely chopped
• 4 tablespoons chopped scallions
• ½ fresh jalapeno pepper, seeded and finely minced (or to taste)
• Salt and freshly ground black pepper
• 1 tablespoon minced fresh coriander leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    76 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 34 milligrams cholesterol; 227 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 flounder into half-inch dice. Mix the fish with the lime juice in a glass or ceramic bowl. Cover and refrigerate for eight to 12 hours.
2. Drain any excess liquid from the fish. Mix with the remaining ingredients, seasoning carefully to taste. Refrigerate until ready to serve.