Ceviche

Ceviche
Book: steve's recipes 3

Chapter: Appetizers
Serves: 10

Pretty forgiving. Adapts to what you have on hand pretty well. Don't forget to count carbs for the chips.

1 1/2 pounds halibut steaks or other firm fleshed white fish

1/2 cup lime juice

1 cup chopped tomatoes

1 cup diced, mild yellow bell pepper (I like the "mini"peppers in orange, yellow, red)

1/2 cup chopped cilantro

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon oregano

1 seeded, chopped jalapeño pepper

2 tablespoons vinegar

1 cup chopped onions

1/2 teaspoon tabasco sauce

Dice the fish to 1/4 -1/2 inch. Smaller is better than larger.

Place fish and lime juice in a zipper bag. Marinate fish in the lime juice in the fridge overnight (this "cooks" the fish).

Handle the bag to mix, often.

In a non metallic colander, drain off the lime juice (just leave it moist).

Add remaining ingredients at least an hour before service.

Line a serving bowl with lettuce. Place a scoop of the ceviche on the lettuce

A nice garnish is sliced avocado and sliced black olives.

Another serving idea is to arrange a scoop of guacamole, a scoop of a corn salsa, a little sour cream and a few chopped black olives in the bowl with the ceviche.

NUTRITION FACTS Amount per Serving

Calories 103

Calories From Fat 0 % Daily Value*

Total Fat 2g 3%

Saturated Fat 0g 0%

Cholesterol 24mg 8%

Sodium 169mg 7%

Total Carbohydrate 2g 1%

Dietary Fiber 0g 2%

Sugars 0g

Protein 18g

Vitamin A 5%

Vitamin C 11%

Calcium 4%

Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet.