Mexican

Mexican Ceviche takes 20 minutes to prepare.

Mexican Ceviche takes 180 minutes to cook.

Mexican Ceviche makes 4 servings.

The ingredients for Mexican Ceviche are:

1 lb fresh fish
1/2 cup Lime Juice (or enough to cover fish)
1 cup diced Tomatoes
1 cup finely chopped Onion
6 Tbsp chopped fresh Cilantro
2 finely chopped Jalapeno Peppers (more or less to suit your taste)
1/4 tsp Salt
1 tsp Pepper
1 tsp Oregano
2 Tbsp White Vinegar
dash Tobasco (more or less to suit your taste)

Here is how you make Mexican Ceviche:

Dice the fish into 1/4 - 1/2" chunks (the smaller the better). Combine with lime juice, enough to completely cover fish, and refrigerate for 3-4 hours, or overnight. Stir often. (This actually cooks the fish!)Once fish is done, combine all other ingredients in a separate bowl. Remove fish from lime juice marinade, discarding juice. Combine fish with fresh ingredients, mixing well.Can serve immediately, or let set in refrigerator to allow flavors to combine (1-2 hours is perfect).Serve in a dessert bowl or martini glass lined with lettuce leaves. Garnish with fresh avocado. Yum!Recipe makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user BHUTCHINS3.

The nutritional information for Mexican Ceviche is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 64.6

• Total Fat: 0.9 g
• Cholesterol: 11.4 mg
• Sodium: 179.9 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 1.9 g
• Protein: 6.3 g

Mexican Ceviche is Mexican cuisine.

The dietary needs meet for Mexican Ceviche is Low Fat