Ceviche, a Cold Seafood Soup Recipe

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Ceviche, a Cold Seafood Soup
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Ingredients
14
Count
Nutrition
280
Calories
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Ingredients:

Directions:

  1. Cut fish into half-inch cubes. Peel, deseed, finely dice and then mince jalapeno pepper. Finely dice sweet white onion and mince garlic clove. Pick cilantro. Zest and juice limes and lemon, reserving zest. Combine above ingredients with olive oil in a bowl and refrigerate for an hour.
  2. Zest, then remove grapefruit peel and cut segments from the pith. Peel and seed avocados and cut into small cubes. Combine lime, lemon and grapefruit zest and rough chop. Stir together marinated seafood mixture with grapefruit segments, avocado cubes and zests. Salt and pepper to taste. Serve with white corn tortilla chips.
  3. About ceviche: The underlying idea of ceviche is that it is a cold soup made by cooking seafood in an acidic base (usually lemon or lime juice) as opposed to a heat source. Traditionally it is served as hors d'oeuvre. Technically speaking, the chemical process that occurs between the citrus and the fish does not actually cook the fish. The acid that penetrates the fish prevents the growth of microorganisms and softens the flesh fibers at the same time. The acidified flesh takes on an opaque appearance and firm texture, but the fish is, for all intents and purposes, closer to raw than cooked. As such, some seafood poses greater safety risks than others when prepared and eaten in this way, especially for people with compromised immune systems or expectant mothers. Ask your fishmonger for safety recommendations and guidelines when selecting fish for your ceviche. Each country in Latin America has its own version of ceviche, incorporating some or all of the following ingredients depending on region and availability: Very fresh-caught fish (tuna, squid, swordfish, flounder, red snapper or other white fish) Citrus juice (lime, lemon, sour orange) Tomatoes, chili peppers, cilantro, onion, garlic, salt and pepperShellfish: shrimp and/or lobster, scallops, oysters are another variation, but they should be partially cooked before including for food safety. Ceviche is considered the national dish of Peru, where it is served with slices of cold sweet potatoes or corn-on-the-cob.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 280.04 Kcal (1172 kJ)
Calories from fat 112.17 Kcal
% Daily Value*
Total Fat 12.46g 19%
Cholesterol 61.98mg 21%
Sodium 421.75mg 18%
Potassium 895.58mg 19%
Total Carbs 14.65g 5%
Sugars 1.93g 8%
Dietary Fiber 4.45g 18%
Protein 29.89g 60%
Vitamin C 30.6mg 51%
Iron 2mg 11%
Calcium 93.2mg 9%
Amount Per 100 g
Calories 95.13 Kcal (398 kJ)
Calories from fat 38.1 Kcal
% Daily Value*
Total Fat 4.23g 19%
Cholesterol 21.05mg 21%
Sodium 143.27mg 18%
Potassium 304.22mg 19%
Total Carbs 4.98g 5%
Sugars 0.66g 8%
Dietary Fiber 1.51g 18%
Protein 10.15g 60%
Vitamin C 10.4mg 51%
Iron 0.7mg 11%
Calcium 31.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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