Clasic Ceviche ?Peruano? Recipe

1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
   
   
2. 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
   
   
3. 3. Just before serving, mix in the parsley, cilantro, and onion.
   
   
4. 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using
   
   

Nutrition Facts

Serving Size 186.9g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 150 Calories from Fat 6

% Daily Value*

Total Fat 0.7g 1%

Saturated Fat 0.1g 1%

Cholesterol 0mg 0%

Sodium 235mg 10%

Total Carbohydrates 35.9g 12%

Dietary Fiber 4.8g 19%

Sugars 3.4g

Protein 3.0g

Vitamin A 5% • Vitamin C 50% Calcium 2% • Iron 4%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

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Protein
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Alcohol
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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol High in dietary fiber High in potassium Very high in vitamin C