Refreshing flavors with a spicy zing—and, at 15 g per serving, a whopping load of protein—come together in this classic ceviche. Rockfish, often sold under the name Pacific snapper, is high in selenium—an 85 g serving provides 44 percent of the recommended daily value of the mineral, which has a role in preventing infection and cell damage, as well as in the proper functioning of the thyroid. Rockfish is also a good source of healthy omega-3 and omega-6 fats.
Ceviche tips
Keep an eye on the fish while it is “cooking” in the lime/lemon juice; 30 minutes is usually optimum to achieve a “just cooked” texture. You can extend that to an hour or more, but after about 2 hours, you’ll find that the texture will change and become “overcooked.” Waiting to add the tomatoes and avocado just at serving time keeps flavors fresh and distinct.
- 1 lb rockfish or Pacific snapper
- 4 Limes
- 1 lemon
- 1/2 cup finely sliced red onion
- 1 serrano pepper halved, seeds removed, and cut crosswise into fine slices
- 1 cup whole grape tomatoes cut into quarters
- 1 avocado split and cut into thin slices
- Pinch of salt
- Pinch of black pepper
- 1/4 cup cilantro
- Cut fish into 1/2-inch cubes and place in single layer in rectangular glass dish fitted with lid. Juice limes and lemon to yield about 3/8 cup and pour over fish. Place in refrigerator and allow lime/lemon juice to “cook” the fish for about 30 minutes.
- Place sliced onion and serrano pepper overtop of fish and allow to marinate for 10 to 20 minutes more.
- To serve, combine ceviche with grape tomatoes and heap onto individual plates or shallow bowls, placing a few slices of avocado alongside. Season with salt and pepper and garnish with chopped cilantro.
Per serving: 130 calories; 15 g protein; 6 g total fat (1 g sat. fat); 5 g total carbohydrates (1 g sugars, 3 g fiber); 78 mg sodium
