Yucatan style fish ceviche recipe

Filed under: Low-carb Recipes — Tags: — @ December 14, 2005

Wow! Another spicy, but very yummy appetizer. My whole family is from Merida, Yucatan, which is three hours west of Cancun. I’ve had ceviche at several different places in Merida’s nearby beach, Progreso, but nothing like this one!

* 1 1/2 pounds White Fish Fillets – Halibut, Cod or Sea Bass
* 1 cup Fresh Lime Juice
* 3/4 pound Large Shrimp 16-24 Count
* 1/2 cup Fresh Orange Juice
* 1 large Sweet Onion – Vidalia, Maui or Walla Walla
* 1/4 cup Cilantro – chopped
* 3 medium Habanero peppers
* 1/2 cup Tomato – seeded and diced

If you’re not a fan of spicy, I wouldn’t suggest this dish as it contains habanero peppers, which is the 2nd hottest pepper in the world (the 1st is a tiny pepper called Pikin). The taste is unique, but very, very hot! Read on for preparation and nutritional info.

Cut the fish in 1/4-inch slices; remove any bones as you go. Place the fish in a glass or glazed ceramic dish large enough to hold it in one layer. Shell and devein the shrimp, rinsing them only if necessary to rid them of grit. Slice the shrimp in half lengthwise or butterfly them. Layer the shrimp over the fish. Slice the onion in half lengthwise, then crosswise in thin slices. Layer the onion over the fish and shrimp.

Toast the habaneros for 3-5 minutes in a dry skillet to release the oil from the cells. Wearing rubber gloves, stem, seed and sliver the Habaneros and scatter them over the onions.

Season the dish with salt and pour on the lime and orange juices. Cover and marinate in the refrigerator for 8 hours or overnight, or until the fish and shrimp are opaque. Pour off most of the marinade to reduce the carbs from the fruit juice.

Add cilantro and diced tomato, stir and serve at cool room temperature.

Serve with tortilla chips.

For low carb chips take low-carb tortillas and cut in wedges. Place the wedges on a cookie sheet, spray them lightly with oil and bakes them for 10-15 mins until crisp and brown.

For a milder version use Serrano or Jalapeno peppers instead of the firey Hapaneros.

Each (3/4 cup) serving contains:
Cals: 126, FatCals: 35, Total Fat: 4g
SatFat: 1g, PolyFat: 1g, MonoFat: 1g.
Chol: 77mg, Na: 73mg, K: 342mg
Total carbs: 4g, Fiber: 1g, Sugars: 1g
Protein: 17g


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