Ceviche recipe - ingredients, nutrition and when to eat it
Ceviche is a Peruvian seafood dish made by tossing white fish and shrimp with lime juice, onion, and cilantro, then serving it chilled.
Ceviche is a Peruvian seafood dish made by tossing white fish and shrimp with lime juice, onion, and cilantro, then serving it chilled. Its bright, tangy flavor lets the seafood's clean taste shine, making it a good choice for a light lunch or a warm evening.
World cuisine · 20 minutes to cook
Nutrition (per 241g serving): 259.4 kcal · protein 34.2g · carbohydrate 6.7g · fat 8.9g · sodium 386.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the seafood dry with paper towels so the lime dressing does not become watery.
Tips: Instead of marinating it for too long, toss it with the lime juice 10–15 minutes before serving to keep the seafood springy.
Tips: If you are not used to cilantro, start with a small amount and add more as you eat.
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Ingredients (1 serving)
- Sliced raw flounder — 100 g
- Shrimp — 4 pc
- Lime — 0.5 pc
- Onion — 30 g
- Cilantro — 5 g
- Red chili pepper — 0.5 pc
- Olive oil — 1 tsp
- Salt — 0.2 tsp