The Washington PostDemocracy Dies in Darkness15 mins MainStart CookingComment on this storyCommentBy Ann Maloney
Firm, lean fish, such as mahi mahi, is common in ceviche, but black bass, tuna, salmon, shrimp or scallops, lightly marinated in lime juice, go well with the cubes of watermelon, too. The most important thing is to get the best, freshest seafood you can find and afford.
Storage: Best if eaten right away, but can be refrigerated up to 2 days.
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Ingredients
Directions
Step 1
In a medium bowl, toss the fish with lime zest and lime juice, and marinate for 2 minutes.
Step 2
Add the watermelon, onion, chile and mint and toss to combine. Season with salt and toss again. Taste, and season with more salt as needed.
Step 3
Garnish with more lime zest and mint leaves, if desired, and serve immediately, with chips or toasted pita.
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Nutritional Facts
Per serving (2 cups ceviche)
-
Calories
174
-
Carbohydrates
13 g
-
Cholesterol
32 mg
-
Fat
5 g
-
Fiber
2 g
-
Protein
21 g
-
Saturated Fat
1 g
-
Sodium
336 mg
-
Sugar
7 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “365: A Year of Everyday Cooking and Baking” by Meike Peters (Prestel, 2019).
Tested by Ann Maloney.
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Source link: https://www.washingtonpost.com/recipes/ceviche-watermelon/