Ceviche is a seafood dish that uses lemon, lime or other citrus juice to “cook” it. The cooking process is a result of a chemical reaction from the citric acid. Fresh fish, scallops, shrimp or crab is marinated for at least 8 hours in citrus juices and then eaten. The food is not cooked with heat. It is imperative that the seafood be very fresh.
Living at the coast, fresh fish is abundant. Use the freshest white flakey fish you can find (or catch), flounder, spottail bass, and sea trout are excellent choices. When making this, the fish must be fresh. Ceviche is a must have at outdoor parties, intimate diners or with a bunch of friends just hanging out together.
Serves 6-8 Cook Time Marinate at least overnight
1 lb fresh, flakey white fish (flounder, sea trout, spottail bass)
8 limes, juiced
2 tomatoes, diced
5 green onions, minced
2 stalks celery, sliced
1/2 green bell pepper, minced
1/2 Cup fresh parsley, chopped
freshly ground black pepper
1 1/2 Tbsp olive oil
1/8 Cup fresh cilantro, chopped
2 small heads of endive, leaves separated, washed and dried
- Rinse the fish and cut into small pieces and place in a medium sized bowl. Pour lime juice over the fish. The fish should be completely immersed in the lime juice. Chill the lime juice and fish all day or overnight until the fish are opaque (you cannot see through them).
- Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the fish mixture. Stir gently. Serve this in endive leaves.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center