SEAFOOD CEVICHE SALAD RECIPES

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BEST LOW-CARB FISH AND SEAFOOD RECIPES - DIET DOCTOR



Best Low-Carb Fish and Seafood Recipes - Diet Doctor image

What do tuna, salmon, anchovies and mackerel have in common besides their aquatic lifestyle? They are the best source of high-quality proteins, vitamins (D), healthy fatty acids (omega-3) and have many health benefits including boosting your heart condition, reducing cholesterol and improving your mood.

Provided by Emőke Csoma

CLASSIC CEVICHE RECIPE - FOOD & WINE



Classic Ceviche Recipe - Food & Wine image

This ceviche recipe, a classic no-cook summer appetizer, works with any fresh fish fillet with mild flavor, like halibut or snapper. Be sure to pick up plenty of limes to squeeze—you’ll need 1 1/2 cups to marinate the fish. Afterwards, toss the “cooked” fish with plenty of tomatoes, onion, green chiles, olives, cilantro, and avocado for layers of freshness and flavor.Related: More Amazing Seafood Recipes

Provided by Rick Bayless

Categories     Seafood

Total Time 4 hours 25 minutes

Yield 8

Number Of Ingredients 12

1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
1 1/2 cups fresh lime juice
1 medium white onion, chopped into 1/2-inch pieces
2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
1 to 2 tablespoons extra-virgin olive oil (optional)
Salt
3 tablespoons fresh orange juice or 1/2 teaspoon sugar
1 large or 2 small ripe avocados, peeled, pitted and diced
Tostadas, tortilla chips or saltine crackers, for serving

Steps:

  • In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
  • In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

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