Easy Ceviche

Easy Ceviche
Makes:
8 servings (1/3 cup fish, 1/3 cup salsa)
Prep Time:
15
minutes
Total Time:
35
minutes
Dairy FreeLow Sodium
This recipe is a quick and easy take on ceviche. The fish is cut into small chunks and then topped with a salsa made from tomatoes, onion, cilantro, jalapeño and lime juice. This makes a delicious appetizer for entertaining on a hot summer day.

In this recipe:


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Ingredients:

  • CEVICHE
  • 4 (4 ounces each) orange roughy filets or other mild white fish, chopped in 1/2-inch pieces
  • 1 cup lemon juice
  • SALSA
  • 3 tomatoes, rinsed and roughly chopped
  • 1 yellow onion
  • 1/2 cup chopped fresh cilantro
  • 1 large jalapeño, rinsed, stem removed and chopped
  • 1 cup water
  • 2 key limes, juiced
  • 1 1/4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 24 tortilla chips
  • 2 avocados, chopped

Directions:

PLACE fish in a medium glass bowl; gently pour in lemon juice. Cover with plastic wrap; refrigerate for 20 minutes or until fish is “cooked” through and turns white.

PLACE tomatoes, onion, cilantro, jalapeño, water, lime juice and bouillon in blender; cover. Blend for 30 seconds or until all ingredients are in small chunks. Do not liquefy.

PLACE fish in serving bowls; top with salsa. Refrigerate any remaining salsa in tight sealed container.

SERVE with chips and avocado.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 190
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 1.5g (7% of DV)
  • Cholesterol: 10mg (4% of DV)
  • Sodium: 230mg (10% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 5g (21% of DV)
  • Sugars: 3g
  • Protein: 11g
  • Vitamin A: 15% of DV
  • Vitamin C: 35% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Easy Ceviche

Ingredients

  • CEVICHE
  • 4 (4 ounces each) orange roughy filets or other mild white fish, chopped in 1/2-inch pieces
  • 1 cup lemon juice
  • SALSA
  • 3 tomatoes, rinsed and roughly chopped
  • 1 yellow onion
  • 1/2 cup chopped fresh cilantro
  • 1 large jalapeño, rinsed, stem removed and chopped
  • 1 cup water
  • 2 key limes, juiced
  • 1 1/4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 24 tortilla chips
  • 2 avocados, chopped

 

Directions

PLACE fish in a medium glass bowl; gently pour in lemon juice. Cover with plastic wrap; refrigerate for 20 minutes or until fish is “cooked” through and turns white.

PLACE tomatoes, onion, cilantro, jalapeño, water, lime juice and bouillon in blender; cover. Blend for 30 seconds or until all ingredients are in small chunks. Do not liquefy.

PLACE fish in serving bowls; top with salsa. Refrigerate any remaining salsa in tight sealed container.

SERVE with chips and avocado.

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