Side Dish

Spanish Style Ceviche is for Side Dish.

Spanish Style Ceviche takes 20 minutes to prepare.

Spanish Style Ceviche takes 600 minutes to cook.

Spanish Style Ceviche makes 8 servings.

The ingredients for Spanish Style Ceviche are:

12-16 oz any lean white fish (such as cod) diced in 1/2-inch cubes
8 oz bay scallops
2/3 cup fresh lemon juice
2/3 cup fresh lime juice
1 teaspoon salt
1 1/2 teaspoon fresh oregano, minced
1 tablespoon olive oil
1/4 teaspoon white pepper
1/4 teaspoon ground cumin
1 medium tomato, diced
1/2 medium sweet onion, diced
1 teaspoon white vinegar
1 cup cooked bay shrimp
1 fresh jalapeno pepper, seeded, deveined, minced
1 tablespoon finely chopped fresh cilantro

Here is how you make Spanish Style Ceviche:

Combine fish, scallops, 1/3 cup lemon juice, 1/3 cup lime juice, salt, and oregano in a bowl. Toss to coat the fish, cover, and refigerate 2 hours. After 2 hours, drain juice completely. Place drained fish into a heavy freezer ziptop bag.In a bowl, combine remaining 1/3 cup lemon juice, 1/3 cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno, and cilantro. Stir well. Add to drained fish in the ziptop bag, squeeze out all the air, and seal. Refrigerate 8 hours or overnight. Serve ceviche cold on a lettuce leaf with crispy tortilla chips or bell pepper slices, or on a bed of mixed lettuce greens as a salad. Yield: 8 appetizer or salad servings Number of Servings: 8Recipe submitted by SparkPeople user JLADRIEN.

The nutritional information for Spanish Style Ceviche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 127.0

• Total Fat: 2.8 g
• Cholesterol: 88.0 mg
• Sodium: 446.9 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 0.7 g
• Protein: 20.8 g

Spanish Style Ceviche is Spanish cuisine.

The dietary needs meet for Spanish Style Ceviche is Low Fat