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This recipe is a quick and easy take on ceviche. The fish is cut into small chunks and then topped with a salsa made from tomatoes, onion, cilantro, jalapeño and lime juice. This makes a delicious appetizer for entertaining on a hot summer day.
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Original reipce makes 2 dozen Change Servings
PLACE fish in a medium glass bowl; gently pour in lemon juice. Cover with plastic wrap; refrigerate for 20 minutes or until fish is “cooked” through and turns white.
PLACE tomatoes, onion, cilantro, jalapeño, water, lime juice and bouillon in blender; cover. Blend for 30 seconds or until all ingredients are in small chunks. Do not liquefy.
PLACE fish in serving bowls; top with salsa. Refrigerate any remaining salsa in tight sealed container.
SERVE with chips and avocado.
|Calories from Fat||90|
|Total Fat 10g||15%|
|Saturated Fat 1.5g||7%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 5g||21%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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