Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 30

6 SERVINGS

1 lb (500 g) boneless firm

white-fleshed fish, such as snapper or halibut, cut into ½-inch (12-mm) pieces

1 ⅓ cups (320 ml) fresh lime juice¼ cup (45 g) minced white onion1 red jalapeño chile, minced1 avocado, halved, pitted, and diced

¼ cup (15 g) chopped fresh

cilantro

2 Tbsp finely chopped fresh mintSea salt and freshly ground black pepper

Tortilla chips, for serving

GF

DF

SF

The slightly bitter tang of lime juice is particularly appealing in savory dishes like this easy ceviche as well as in desserts and drinks. The juice has traces of potassium, calcium, and vitamin A but its greatest benefit comes from its powerful punch of vitamin C for which this dish provides about a third of one’s daily recommended requirement.

In a bowl, stir together the fish pieces, lime juice, onion, and jalapeño. Cover and refrigerate until the fish is opaque throughout, 30–60 minutes.

Using a slotted spoon, transfer the fish, onions, and jalapeño to another bowl, leaving the liquid behind. Stir in the avocado, cilantro, and mint, and season with salt and pepper. Taste, and add some of the marinade if desired for more acidity.

Serve right away with the tortilla chips.

Ceviche with Lime & Herbs

Starters & Soups29