Peruvian Ceviche Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ceviche, which involves immersing delicate raw fish in aromatic citrus juices, is an innovative way to slowly "cook" fresh fish. Habanero chiles add a spicy kick to the dish, but are balanced out by a mixture of sweet potatoes, corn, and butter lettuce.
Ingredients
- 1 1/2 pounds ono, mahimahi, or bluenose bass, diced
- 1/2 small red onion, halved and slivered
- 3/4 cup lime juice
- 1/2 teaspoon salt
- 1 habanero chile, seeded, halved, and thinly sliced (optional)
- 1 tablespoon ají amarillo sauce (optional)
- 1/2 cup cilantro leaves, chopped
- 1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced
- 1 cob sweet corn, boiled and cut into 4 pieces
- 4 butter lettuce leaves
Instructions
- Rinse diced fish and slivered red onion in cold water and dry thoroughly.
- In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes.
- Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.
- Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.
- Note: Nutritional analysis is per serving.
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