Get the Right Curves With This Ceviche Recipe
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Ceviche
Serving: 1 cup ceviche with 1/8 avocado
Calories: 220
Total Fat: 5.8g
Carbs: 12.4g
Fiber: 1.9g
Sugars: 5g
Proteins: 29.6g
Antioxidant rating: 3
This refreshing lunchtime treat is chef Xiomara Ardolina’s interpretation of a classic Peruvian-born dish, which can be found in many variations throughout the Americas. She likes to serve her ceviche in martini glasses, topped with fresh chunks of avocado.
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This recipe contains several Latin powerfoods: chiles, cilantro, and avocado. It also has shrimp, limes and tomatoes.
Ingredients
• 2 jalapeno chilies
• 1 pound rock shrimp (or your favorite medium-size shrimp), peeled, de-veined, and cut into ¼-inch dice
• ¾ pound sea scallops (preferably diver)
• ¾ cup fresh-squeezed lime juice
• ½ cup fresh-squeezed orange juice
• 1 cup fresh-squeezed lemon juice
• Sugar to taste
• 1 large tomato, roasted, peeled, seeded, and chopped
• ½ cup red onion, chopped
• ¼ cup fresh or canned tomato juice
• Salt and pepper to taste
• 1 small bunch fresh cilantro, finely chopped
• 1 Hass avocado, peeled and seeded, quartered, for garnish
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Method
Roast jalapenos over a flame or in a pan until the skin blackens and blisters: place in a bag or sealed container. When peppers have cooled, remove the skin with paper towel; do not rinse. Seed and chop them.
Combine the shrimp and scallops with the three citrus juices and marinate overnight. Taste for sweetness; add sugar as needed. Add the jalapeno, tomato, red onion, and tomato juice. Season with salt and pepper. Add the cilantro, and garnish with avocado just before serving.