Haddock and shrimp ceviche

Haddock and shrimp ceviche
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Originally posted by me in MyWholeFoodsLife Facebook group on March 3, 2015

Originally posted by me on my original food blog (drummingupabettermeal) in July 2015.

Ingredients
1 hour, 15 minutes
4
164.17 kcal
  • 10 limes juiced. (Note bottled key lime juice is a simple substitute method for this)
  • 1 red onion finely sliced
  • 1 lb haddock diced
  • 1/2 lb fresh shrimp de shelled and deveined and diced roughly if large shrimp.
Instructions
Prep
15 minutes
Cook
1 hour
Ready in
1 hour, 15 minutes
  1. Run boiling water over the cleaned shrimp. If you add octopus or squid do the same to them as well
  2. Put all in casserole dish and let sit 4 hours 'cooking' the fish in line juice.
  3. Add pepper flakes to taste level just prior to eating. I personally use 2teaspoons of Habanero, siracha, or ghost pepper purée I have premade.
Notes

Alternate seafood's that can be used or added
Any white firm fish is usually a good substitute (tilapia as example)
ceviche mixto refers to using everything from mussels, octopus, squid, and other seafood. I prefer the small octopus legs in mine, and squid cut up in fine ribbons.

Sides that are very Peruvian that you might see in restaurants:
Cooked Sweet potato
Fries
Peruvian corn (Choclo -- boiled or fried hard to be like beer nuts)

Nutrition information
Serving Size: 1 bowl
Calories per serving: 164.17 kcal
Fat per serving: 1.19 g
Saturated fat per serving: 0.27 g
Carbs per serving: 12.7 g
Protein per serving: 27.03 g
Fiber per serving: 0.97 g
Sugar per serving: 3.18 g
Sodium per serving: 565.9 mg
Trans fat per serving: 0.01 g
Cholesterol per serving: 132.68 mg
Nutrition label for Haddock and shrimp ceviche
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