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
308
15% daily value
8 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

37% 24

Saturated

19% 4

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 3

Carbs

2% 7

Carbs (net)

- 2

Fiber

19% 5

Sugars

- 1

Sugars, added

- 0

Protein

37% 19

Cholesterol

14% 43

Sodium

18% 438

Calcium

3% 30

Magnesium

12% 47

Potassium

18% 644

Iron

8% 1

Zinc

5% 1

Phosphorus

27% 186

Vitamin A

5% 46

Vitamin C

31% 18

Thiamin (B1)

6% 0

Riboflavin (B2)

9% 0

Niacin (B3)

23% 5

Vitamin B6

16% 0

Folate equivalent (total)

21% 85

Folate (food)

- 85

Folic acid

- 0

Vitamin B12

22% 1

Vitamin D

1% 3

Vitamin E

19% 4

Vitamin K

165% 132
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