Ceviche Blanco
Recipe: #19422
June 02, 2015
Categories: Fish, Vegetables, Appetizers, Mexican, Summer, Gluten-Free, High Protein, No Eggs more
"Not all Mexican food is spicy hot. This ceviche contains mayonnaise and is not very tart. Adapted from Mexican Family Cooking. Be sure the cilantro is completely dry before you measure it; if it is wet it will pack down and you'll get far too much. Prep time includes chilling time."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (43 g)
- Calories 34.7
- Total Fat - 1.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 11.6 mg
- Sodium - 14.5 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0.2 g
- Sugars - 0.4 g
- Protein - 4.9 g
- Calcium - 23.1 mg
- Iron - 0.4 mg
- Vitamin C - 1.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine fish and lime juice, and marinate for 1 hour.
Step 2
Drain fish and dry well.
Step 3
Combine carrots, tomatoes, onions, cilantro, oil and vinegar.
Step 4
Add salt, pepper and water.
Step 5
Fold in fish.
Step 6
Cover and refrigerate at least 1 hour.
Step 7
Drain well.
Step 8
Add mayonnaise and mix well.
Step 9
Serve on corn chip and top with chopped lettuce.
Tips & Variations
No special items needed.
0 Reviews
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