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Rockfish Ceviche
Serves 6
Refreshing flavours with a spicy zing—and, at 15 g per serving, a whopping load of protein—come together in this classic ceviche. Rockfish, often sold under the name Pacific snapper, is high in selenium—an 85 g serving provides 44 percent of the recommended daily value of the mineral, which has a role in preventing infection and cell damage, as well as in the proper functioning of the thyroid. Rockfish is also a good source of healthy omega-3 and omega-6 fats.
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Ingredients
- 1 lb (450 g) rockfish or Pacific snapper
- 4 limes
- 1 lemon
- 1/2 cup (125 mL) finely sliced red onion
- 1 serrano pepper, halved, seeds removed, and cut crosswise into fine slices
- 1 cup (250 mL) whole grape tomatoes, cut into quarters
- 1 avocado, split and cut into thin slices.
- Pinch of salt
- Pinch of black pepper
- 1/4 cup (60 mL) cilantro
Nutrition
Per serving:
- calories 130
- protein 15 g
-
total fat
6 g
- sat. fat 1 g
-
total carbohydrates
5 g
- sugars 1 g
- fibre 3 g
- sodium 78 mg
Directions
01
Cut fish into 1/2 in (1.25 cm) cubes and place in single layer in rectangular glass dish fitted with lid. Juice limes and lemon to yield about 3/8 cup (90 mL) and pour over fish. Place in refrigerator and allow lime/lemon juice to “cook” the fish for about 30 minutes.
02
Place sliced onion and serrano pepper overtop of fish and allow to marinate for 10 to 20 minutes more.
03
To serve, combine ceviche with grape tomatoes and heap onto individual plates or shallow bowls, placing a few slices of avocado alongside. Season with salt and pepper and garnish with chopped cilantro.
