Ceviche De Gringo Recipe

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Ceviche De Gringo
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Ingredients:

Directions:

  1. Seafood should be cut up the same size to ensure even cooking around 1/4 to 1/2 inch pieces.
  2. Fine dice or mince celery, onion, pepers, garlic, tomato and cilantro.
  3. Combine all ingredients in a casserole dish preferable a glass one. The lime juice should just about cover the mixture and place in the refrigerator for 1 1/2 to 2 hours. (Cooking time depends on how big you cut up the seafood, bigger pieces equals more time in the fridge.).
  4. Serve with corn/tostada chips, crackers “and once again I’m not saying this because I am one” or fried banana/plantain chips and an ice cold beer.
  5. And if you happen too have a few too many beers; take a shot of the juice from the ceviche in the morning. (Hangover Helper).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 326.43 Kcal (1367 kJ)
Calories from fat 117.05 Kcal
% Daily Value*
Total Fat 13.01g 20%
Cholesterol 144.55mg 48%
Sodium 692.05mg 29%
Potassium 746.97mg 16%
Total Carbs 22.64g 8%
Sugars 2.48g 10%
Dietary Fiber 3.29g 13%
Protein 32.25g 65%
Vitamin C 29.3mg 49%
Iron 5.1mg 29%
Calcium 122.3mg 12%
Amount Per 100 g
Calories 113.75 Kcal (476 kJ)
Calories from fat 40.79 Kcal
% Daily Value*
Total Fat 4.53g 20%
Cholesterol 50.37mg 48%
Sodium 241.16mg 29%
Potassium 260.3mg 16%
Total Carbs 7.89g 8%
Sugars 0.87g 10%
Dietary Fiber 1.15g 13%
Protein 11.24g 65%
Vitamin C 10.2mg 49%
Iron 1.8mg 29%
Calcium 42.6mg 12%

* 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

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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