White Fish Ceviche
White Fish Ceviche - Ideal for weight-conscious connoisseurs: simple but refined
Healthy, because
Even smarter
Nutritional values
The fish dish, which originates from Peru and is popular and well-known throughout Latin America, offers not only a delicious taste but also a full body-building protein and vitamins - including the immune-strengthening vitamin C and vitamin A, which is beneficial for the skin and eyes.
Not only for the sake of your health you should attach great importance to freshness here: you really need freshly caught fish from the specialist retailer for tasty enjoyment.
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 607 mg | (15 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 172 μg | (86 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 50 mg |
Ingredients
- Ingredients
- 14 ozs very fresh sushi-grade fish fillets (such as sea bass, cod, perch)
- 4 Limes
- 2 ripe but firm Tomatoes (about 150 grams)
- 1 small red onion
- 2 stalks Celery
- 5 sprigs cilantro
- 1 green chili pepper
- 1 tsp White vinegar
- 1 tsp olive oil
- salt
- peppers
- 2 Baguette (preferably whole grain)
Kitchen utensils
Preparation steps
Rinse fish, pat dry and remove any bones. Cut fish into pieces (about 1 cm) (approximately 1/2 inch) and place in a shallow bowl.
Squeeze out juice from limes. Add 100 ml (approximately 1/4 cup) of juice to the fish and toss to coat.
Cover fish with plastic wrap and let marinate in the refrigerator for at least 3 hours, stirring occasionally.
Meanwhile, score an X in bottom of tomatoes, plunge into a pot of boiling water for a few seconds and remove with a slotted spoon. Rinse under cold water. Peel tomatoes, halve, remove seeds and cut flesh into small dice.
Peel onion, cut into quarters and then cut into fine strips. Rinse the celery, remove any strings and finely chop stalks.
Rinse the cilantro, shake dry and pluck leaves.
Halve chile pepper lengthwise, remove seeds if desired, rinse and cut into thin rings. (If you like it spicy, do not remove ribs and seeds before slicing.)
Remove fish from the refrigerator. Add the diced tomatoes and celery, onion strips, cilantro leaves, chile pepper slices, oil and vinegar to the fish and mix gently to combine. Season with salt and pepper. Let stand at room temperature for 15-20 minutes.
Cut the rolls diagonally into finger-thick slices. Arrange the marinated fish on plates and serve with the bread.
