Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Halibut | 100g cooked | 140 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Papaya | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 ½ Pounds Firm textured fish fillets, such as halibut
- 1 ¼ Cups Fresh lime juice
- 3 Pounds California Avocados
- 6 Papayas, 1 pound each
- 2 Cups Finely diced red onion
- 1 Cup Sweetened flaked coconut
- 3 Tbsp Finely chopped jalapeno pepper
- ½ Tbsp Salt
- 3 Tbsp Olive Oil
- 48 Thin corn tortillas (24 thick tortillas)
- =
Directions
Dice fish into 3/8-inch cubes; cover with lime juice.
Refrigerate, tightly covered, for 6 hours or overnight.
JUST BEFORE SERVICE
Cut avocado and papaya into 3/8-inch cubes; reserve. Drain fish; discard lime juice. Stir into fish the red onion, coconut, jalapeno and salt. Stir in olive oil. Gently fold in avocado and papaya.
Steam heat 2 thin or 1 thick tortilla to soften. For thin tortillas, stack 2 together, then fill with 1/4 cup ceviche. For thick tortillas, fill each with 1/4 cup ceviche.