Ceviche
With zesty lime juice infusing the delicate plaice and salmon, this ceviche is a refreshing and light dish perfect for warm days. The combination of flavors from the shallot, chilies, coriander, and olives gives a burst of freshness in every bite. Enjoy this ceviche with crunchy tortilla chips for a delightful balance of textures.
— Constant Cookbook
Ingredients
- 250g piece of skinless plaice fillet
- 250g piece of skinless salmon fillet
- 3 limes , juiced
- 1 shallot , finely sliced
- 1 green chilli , shredded
- 1 red chilli , shredded
- a handful of coriander leaves
Instructions
- In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
- Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.
Yield
Serves 4
Nutrition
- Calories: 154 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.3 milligram of sodium
Comments
No comments found.