Raw Fish Ceviche

0
Average: 0 (0 votes)
(0 votes)
Raw Fish Ceviche
share Share
print
bookmark_border Copy URL
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)
Calorie146 cal.(7 %)
Protein28 g(29 %)
Fat1 g(1 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.2 g(4 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.7 mg(23 %)
Vitamin K13 μg(22 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.4 mg(29 %)
Folate40 μg(13 %)
Pantothenic acid0.5 mg(8 %)
Biotin9.1 μg(20 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C28 mg(29 %)
Potassium692 mg(17 %)
Calcium160 mg(16 %)
Magnesium54 mg(18 %)
Iron1 mg(7 %)
Iodine7 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids0.3 g
Uric acid209 mg
Cholesterol106 mg
Complete sugar3 g

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)
cup freshly squeezed lemon juice
¼ cup Celery (finely chopped)
cup fresh cilantro (finely chopped)
Sea salt
1 chili pepper (finely chopped)
How healthy are the main ingredients?
TomatoonionCelery
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.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners