Ceviche is a South American seafood dish originating in Peru, made from fresh raw fish cured in fresh citrus juices and spiced chilli peppers.
This ceviche recipe is incredibly nutritious and will provide maximum satiety and all the nutrients you need with the least calories.
The fresh snapper provides a massive hit of protein and omega 3, vitamins B5, B6, B12, D and E, choline, potassium and selenium.
The greens (asparagus, broccoli, rocket and celery) boost folate, vitamins A and K1 along with a broad range of minerals, and avocado oil provides a luxurious texture and taste.
Use fresh fish from a trusted source or reputable fishmonger. Since the citric acid will not kill any bacteria the way heat does, you must use fresh, parasite-free fish!
Macros
In terms of macros, one serve provides 400 calories, 60 g protein, 12 g fat, 10 g of net carbs and P:E = 2.7.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 2
- 400 g (14.11 oz) fresh white fish, cut into cubes
- 1 stick of celery, diced
- 100 g (3.5 oz) yellow pepper, diced
- 4 anchovies (chopped)
- 2 tsp capers
- 1 jalapeno, diced (optional)
MARINADE
- 1 lemon juice and zest
- 1 tbsp avocado oil
- 20 g (0.7 oz) red onion, diced
- 1 clove garlic, crushed
- Half tsp salt
TO SERVE
- 80 g (2.8 oz) rocket or preferred greens
- 200 g (7 oz) asparagus, steamed
- Ground black pepper to taste (optional)
Directions
- Mix the marinade ingredients in a bowl.
- Thirty minutes before serving, add the cubed fish into the marinade, and toss so well coated. Place the fish in the refrigerator while the lemon acid gently ‘cooks’ the fish.
- Mix in the remaining ingredients through the fish and serve on a bed of rocket and asparagus. Add ground pepper to taste if using.