Photo: Caroline Attwood
Ceviche
10 ingredients
20 min
SERVES 6 as a starter
openrecipes
This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy
Estimated Nutrition (whole recipe, rough)
849
Calories
77g
Protein
35g
Fat
55g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Halibut | 100g cooked | 140 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Olive | 1 large (4g) | 4 |
| Coriander | 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
- 500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
- juice 8 limes (250ml/9fl oz), plus extra wedges to serve
- 1 red onion , sliced into rings
- handful pitted green olives , finely chopped
- 2-3 green chillies , finely chopped
- 2-3 tomatoes , seeded and chopped into 2cm pieces
- bunch coriander , roughly chopped
- 2 tbsp extra-virgin olive oil
- good pinch caster sugar
- tortilla chips , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes