Low-Calorie White Fish Ceviche
A recipe for low-calorie white fish ceviche in a homemade version, easy to prepare and delicious. 350 kcal and 31 grams of protein per serving
350 cal
31 g
30 g
11 g
7 g
Easy
Prep time
15 min prep
Cook time
See recipe
Servings
1 serving
Ingredients
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150 grams of white fish
Half a unit of lemon juice
Half a cucumber
A quarter of a red onion
A small piece of hot pepper
3 pomelo segments
150 grams of fresh pineapple
A quarter of a large avocado
A handful of mint and coriander leaves
1 tablespoon soy sauce
A pinch of salt
A pinch of sumac
A pinch of ground chili
Method
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Chop the fish
Squeeze the lemon over it
Chop the rest of the ingredients
Add the rest of the seasoning
Mix and whip!
Small tips that make a difference
- Cut the fish into even cubes so it cures evenly.
- Serve in a chilled bowl to keep everything fresh.
Frequently asked questions
- Does the fish really cook in lemon juice?
- The acid in the lemon makes the fish proteins set, which gives a texture similar to cooking. That is why the fish must be extremely fresh.
- Which fish works best?
- A firm, fresh white fish such as sea bass or bream. It must be sashimi grade because it is never heated.
- How long can I keep ceviche?
- Ceviche is eaten fresh, within about two hours of making. After that the fish keeps firming up and loses its delicate texture.
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