Raw Fish Ceviche
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 20 min.
Preparation
Calories:
146
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 21 ozs Sea bass fillet (Corvina) very fresh
- 1 cup Tomatoes (skinned, seeded and finely diced)
- ¾ cup onions (finely chopped)
- ⅔ cup freshly squeezed lemon juice
- ¼ cup Celery (finely chopped)
- ⅛ cup fresh cilantro (finely chopped)
- Sea salt
- 1 chili pepper (finely chopped)
Product recommendation
In this dish the fish and onion are cooked by the lemon juice!
Preparation steps
1.
Cut the sea bass fillet into 1.5-2 cm cubes. Put into a glass bowl or container at least 5 cm deep (or a large freezer bag), add all the other ingredients apart from the diced tomato and coriander, and mix well. (The lemon juice should cover the fish). Cover with plastic wrap (or seal the bag - there should be hardly any air in the bag). Put into the refrigerator for 2-3 hours. Meanwhile finely chop half of the coriander. Take the fish out of the refrigerator, mix with the tomatoes and chopped coriander and season with salt. Serve the fish on plates garnished with coriander.
