Ceviche With Confetti Peppers
Published April 20, 1991
- Total Time
- 20 minutes
- Rating
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Ingredients
1 pound flounder fillets
Juice of 2 limes
1 cup chopped ripe tomato
½ medium green bell pepper, seeded and finely chopped
½ medium red bell pepper, seeded and finely chopped
½ medium yellow bell pepper, seeded and finely chopped
4 tablespoons chopped scallions
½ fresh jalapeno pepper, seeded and finely minced (or to taste)
Salt and freshly ground black pepper
1 tablespoon minced fresh coriander leaves
Nutritional analysis per serving (6 servings)
6 grams carbs; 34 milligrams cholesterol; 76 calories; 2 grams fat; 2 grams fiber; 381 milligrams sodium; 10 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 flounder into half-inch dice. Mix the fish with the lime juice in a glass or ceramic bowl. Cover and refrigerate for eight to 12 hours.
- Step 2
Drain any excess liquid from the fish. Mix with the remaining ingredients, seasoning carefully to taste. Refrigerate until ready to serve.
Private Notes