Fish

Lou's Ceviche is for Salad.

Lou's Ceviche takes 25 minutes to prepare.

Lou's Ceviche takes several minutes to cook.

Lou's Ceviche makes 2 servings.

The ingredients for Lou's Ceviche are:

Put water to boil with a little salt. Clean and devein shrimp. Add shrimp and frozen corn to boiling water then take off heat and allow shrimp to sit and cook in the hot water for about a minute (until JUST cooked. Drain and set aside.

Slice onion very thin. Place onion, garlic, curry Mustard (did not use trader joe's - that's only a caloric equivalent - and the mustard isn't crucial, can leave out altogether) and chili sauce in a bowl and add the juices and wine. Chop up as much cilantro as you'd like and mix it in. Add a pinch of salt and red pepper powder or flakes for spice, if desired (I like plenty of it!).

Cut fresh (raw) mahi mahi filet into small pieces and add to the juice-spices mixture. Add the shrimp and corn as well. Refrigerate this for an hour. The acids "cook" the fish. Serve with with fresh, shredded lettuce and sweet potato, cooked (I cut into thin patties and boil until just cooked. Can be baked or microwaved. When I boil the sweet potato, I add a little stevia to the water to emphasize sweetness of potato).

Here is how you make Lou's Ceviche:

Serving Size: Makes 2-4 servings depending on occasionNumber of Servings: 2Recipe submitted by SparkPeople user LULAESQ.

The nutritional information for Lou's Ceviche is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 286.6

• Total Fat: 2.5 g
• Cholesterol: 170.4 mg
• Sodium: 324.7 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 2.3 g
• Protein: 31.7 g

Lou's Ceviche is Spanish cuisine.