Healthy Gourmet Kitchen

Peruvian Ceviche

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Average: 5 (2 votes)
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Peruvian Ceviche

Peruvian ceviche - Maximum citrus freshness

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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
202
calories
Calories

Healthy, because

Even smarter

Nutritional values

The flavonoid quercetin Onions can reduce the risk of cardiovascular diseases and even certain cancers. Limes can prevent possible infections thanks to contained lime oil. Citrus fruits also contain vitamin C, which additionally supports the immune system.

Cooked fish without boiling or frying? Yes, it works! For the Peruvian dish ceviche, the fish is placed in a decoction of lime juice and spices and steeps for varying lengths of time, depending on the type of fish; this can take from 20 to 60 minutes. The acidity of the juice denatures the protein, gently cooking the fillets.

1 serving contains
(Percentage of daily recommendation)
Calorie202 cal.(10 %)
Protein19 g(19 %)
Fat6 g(5 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0 mg(0 %)
Vitamin D2 μg(10 %)
Vitamin E1 mg(8 %)
Vitamin K18 μg(30 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.4 mg(29 %)
Folate23 μg(8 %)
Pantothenic acid0.9 mg(15 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C19 mg(20 %)
Potassium494 mg(12 %)
Calcium39 mg(4 %)
Magnesium71 mg(24 %)
Iron1.3 mg(9 %)
Iodine18 μg(9 %)
Zinc0.8 mg(10 %)
Saturated fatty acids2.9 g
Uric acid161 mg
Cholesterol25 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
2 red onions
4 organic limes
2 red chili peppers
14 ozs fish fillets (in sushi quality; e.g. halibut, cod, salmon)
1 ¾ ozs Coconut milk
½ bunch cilantro
7 ozs Sweet corn
coarse Sea salt
How healthy are the main ingredients?
Coconut milkonion

Preparation steps

1.

Peel onions, halve and cut into thin slices. Wash limes in hot water, rub dry, finely grate peel of 2 limes and squeeze all limes. Wash chili peppers and cut in half lengthwise.

2.

Wash fish fillet, pat dry and dice. Mix all prepared ingredients with coconut milk and let marinate for 20 minutes.

3.

Meanwhile, wash cilantro, shake dry and pluck leaves. Drain the corn and allow to drain.

4.

Divide ceviche into 4 bowls, sprinkle with a little coarse sea salt and garnish with plenty of cilantro greens. Serve with corn.