Ceviche, fish cooked with an acidic marinade instead of heat, is a dish that always impresses. It’s much easier to make than you might think. Once you learn the basic recipe, you can get creative by adding many combinations of ingredients. To serve, put individual portions in decorative glasses. For a one-bite taste, use shot glasses. You can also use bowls or hollowed-out tomatoes. The type of fish you use is a matter of preference, but I normally choose a white fatty fish like swai or catfish.
- 1 pound swai fish
- 5 limes
- 1 lemon
- Salt and pepper to taste
- 1 teaspoon sugar
- 1/2 cup pomegranate seeds
- 1 cup cilantro leaves, chopped
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
Rinse the fish in cold water and cut it into bite-size pieces. Place the fish pieces in a large plastic container and add the juice of the limes and lemon.
Allow the fish to marinate in the juice in the refrigerator for 24 hours, mixing a few times. Then drain all the liquid and add the salt, pepper and sugar.
Toss in the pomegranate, cilantro and peppers. Mix together by hand and divide into individual glasses, bowls, etc. Serve cold. Make sure to keep all leftovers in the refrigerator.
Calories: 70, Carbohydrates: 8 g, Protein: 9 g, Fat: 1.5 g, Cholesterol: 10 mg, Sodium: 135 mg, Fiber: 1 g
Laura Hahn, winner of Philadelphia’s 2012 NBC Next Local TV Chef competition, operates a restaurant consulting company and hosts her own cooking show on Ehow.com. She blogs about gluten-free food at GuiltFreeFoodieCutie.com.
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