
Alaskan Ceviche with Mango
Prep Time | 10 minutes |
Cook Time | 3 minutes |
Passive Time | 2 hours |
Servings |
servings
|
- 1/2 cup fresh grapefruit juice
- 1 pound Alaskan rockfish fillets or any white firm, fish (1-2 fillets, skin removed, chopped into bite-sized pieces)
- 10 Alaskan spot prawns or large shrimp (peeled cleaned, and tails removed, then cut into bite-sized pieces)
- 6 plum tomatoes chopped
- 1 mango peeled and chopped
- 3/4 cup chopped fresh cilantro leaves
- 1/2 cup chopped white onion
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly-squeezed lemon juice
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon minced jalapeño or serrano chili optional
- 1 teaspoon kosher salt
Ingredients
|
- In a medium saucepan over moderate heat, bring the grapefruit juice to a boil.
- Add the rockfish and prawns, reduce the heat to a simmer, and poach the fish and prawns until just tender, about 3 minutes.
- Transfer the fish and prawns to a non-aluminum bowl, cover, and chill in the refrigerator up to 3 hours.
- In a large bowl, toss together the tomatoes, mango, cilantro, and onion.
- Add the lime, lemon, and orange juices, the jalapeño or serrano chili, if using, and salt.
- Add the chilled seafood, stir to combine, and taste to see if you want to add more salt, citrus, or spiciness.
- Serve immediately or chill up to 2 hours for later use.
- Divide evenly into 6 bowls.
100 Calorie Snack
1 serving of Ceviche.
200 Calorie Snack
1 serving of ceviche with one fresh banana or any 100 calorie fruit.
400 Calorie Meal
One serving of fish with Basil Quinoa with Red Bell Pepper or any 150 calorie quinoa/rice/pasta/potato, Baby Spinach Salad with Goat Cheese or any 50 calorie salad with 10 almonds or 5 walnut halves, and 1 cup of fresh blackberries or any 50 calorie fruit.
500 Calorie Meal
One serving of fish with 150 calorie quinoa, Arugula Salad with Parmesan, Lemon & Olive Oil or any 100 calorie salad (with 50 calories of nuts added) and 1 cup of fresh pineapples or any 100 calorie fruit.
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