Ceviche

Ingredients

• 1 pound skinless, boneless fillets of fish such as bluefish, red snapper, mackerel or seafood such as bay scallops

• 7 tablespoons lime juice

• 1 cup peeled, seeded, fresh, red, ripe tomatoes cut into ¼-inch cubes and drained

• 4 or more canned serrano chilies, drained and chopped

• ½ cup finely chopped red onions

• 1 tablespoon olive oil

• 2 teaspoons finely chopped fresh coriander

• ½ teaspoon crumbled dried oregano

• Salt to taste, if desired

• Freshly ground pepper to taste

• ½ cup avocado cut into small cubes

• ¼ cup finely diced heart of celery

• ¼ cup tomato ketchup

• Grated rind of one lime

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Ingredient Substitution Guide

Nutritional Information

Nutritional analysis per serving (6 to 8 servings)

6 grams carbs; 40 milligrams cholesterol; 167 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 289 milligrams sodium; 11 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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