Cherry Snapper Ceviche
2 cherry snapper (tilapia) fillets, medium dice
1 1/2 fresh limes, juice of
1/4 tsp red chili garlic paste (sambal oelek)
1 ripe Roma tomato, medium dice
1/4 small yellow Spanish onion, medium dice
1 1/2 tbsp fresh cilantro, finely chopped
Soak the diced fish in 3/4 of the lime juice for 3 hours. Drain off the liquid and discard.
Mix the fish with the red chili garlic paste, tomatoes, onion, cilantro, and the remaining lime juice. Season with salt and pepper.
The fish is cooked by the lime's acidity rather than by the heat.
2 total fat (1 g sat)
63 mg cholesterol
15 g carbohydrate
36 g protein
3 g fiber
115 mg sodium