13 Ingredients
  • For a scant 1 cup of herb seasoning:
  • 1/2 head garlic, cloves broken apart, unpeeled
  • 2 to 3 fresh serrano chiles
  • 1 medium bunch cilantro (thick bottom stems cut off)
  • 1 small bunch flat-leaf parsley (thick bottom stems cut off)
  • 1/2 cup olive oil
  • Salt
  • For finishing the ceviche:
  • 1/4 cup lime juice
  • 1 1/2 pounds "sashimi-quality" skinless, boneless fish fillets
  • 2 (7 ounces total) small "pickle" cucumbers or Persian (baby) cucumbers, cut into 1/2-inch cubes
  • 2 ripe large avocados, pitted, flesh scooped from skin and then cut into cubes
  • Lettuce leaves (butter lettuce works great here), for garnish
Nutrition
246
12% daily value
10 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

30% 19

Saturated

15% 3

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 2

Carbs

2% 6

Carbs (net)

- 2

Fiber

15% 4

Sugars

- 1

Sugars, added

- 0

Protein

30% 15

Cholesterol

11% 34

Sodium

15% 351

Calcium

2% 24

Magnesium

9% 38

Potassium

11% 515

Iron

6% 1

Zinc

6% 1

Phosphorus

21% 149

Vitamin A

4% 37

Vitamin C

16% 15

Thiamin (B1)

6% 0

Riboflavin (B2)

9% 0

Niacin (B3)

23% 4

Vitamin B6

20% 0

Folate equivalent (total)

17% 68

Folate (food)

- 68

Folic acid

- 0

Vitamin B12

45% 1

Vitamin D

14% 2

Vitamin E

20% 3

Vitamin K

88% 105
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