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    You are in: Home / Mexican / Ceviche Mexicana Recipe
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    Ceviche Mexicana

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    15 mins

    24 hrs

    Galley Wench's Note:

    Recipe comes from Vallarta (Mexico) Lifestyles magazine. Adjust the jalapenos to fit your own personal taste. Serve with tostadas or crackers. Cooking time indicated is marinading time.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 kg white fish fillet, chopped (2.2 pounds, such as red snapper or mahi mahi)
    • 8 -10 limes
    • 1 onion, finely chopped
    • 5 tomatoes, finely chopped
    • 5 avocados, finely chopped
    • 4 jalapenos, finely chopped (remove seeds and membranes, to taste)
    • fresh cilantro, chopped (to taste)
    • salt
    • pepper

    Directions:

    1. 1
      Night Before:.
    2. 2
      Rinse fish in cold water and place in a large bowl.
    3. 3
      Add enough lime juice to cover the fish.
    4. 4
      Cover dish and marinade overnight in refrigerator.
    5. 5
      Next Day:.
    6. 6
      Drain fish and discard marinade.
    7. 7
      Combine fish with onions, tomatoes, avacados and jalapenos.
    8. 8
      Add additional lime juice, fresh cilantro; and salt and pepper to taste.
    9. 9
      Granish with lime wedges.
    10. 10
      Serve with saltine crackers or tostados.

    Ratings & Reviews:

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    Nutritional Facts for Ceviche Mexicana

    Serving Size: 1 (553 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 473.7
     
    Calories from Fat 244
    51%
    Total Fat 27.2 g
    41%
    Saturated Fat 4.0 g
    20%
    Cholesterol 111.6 mg
    37%
    Sodium 139.2 mg
    5%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 15.4 g
    61%
    Sugars 6.4 g
    25%
    Protein 35.6 g
    71%

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