Orange Ceviche
Published October 21, 1989
- Total Time
- 10 minutes
- Prep Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound flounder fillets
7 tablespoons fresh orange juice
2 tablespoons cider vinegar
Grated peel of one orange
½ teaspoon ground cumin
1 small fresh green chili, seeded and chopped
¼ cup finely chopped scallions
½ cup chopped jicama, the tropical tuber
1 avocado, pitted, peeled and diced
2 tablespoons chopped fresh coriander leaves
Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
7 grams carbs; 34 milligrams cholesterol; 125 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 356 milligrams sodium; 11 grams protein; 2 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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Preparation
- Step 1
Cut the fish into one-inch squares. Place in a glass or ceramic bowl.
- Step 2
Combine four tablespoons of the orange juice, the cider vinegar, orange peel and ground cumin, mix and pour over the fish. Toss gently, cover and refrigerate overnight.
- Step 3
Drain the fluid from the fish mixture and fold in the remaining orange juice. Add the chili, scallions, jicama, avocado and coriander. Mix gently.
- Step 4
Season to taste with salt and pepper and serve.
Private Notes
Comments
This version of ceviche is refreshing and more subtely flavored than traditional ceviche made with lemon/lime juice. This was a big hit with a crowd of critical ceviche eaters. I added some grated fennel, a sliced radish and a handful of chopped mint to the mix. The avocado makes this divine-dont leave it out!