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Ingredients
US|METRIC
3 SERVINGS
- 200 grams white fish (fresh)
- 4 limes
- 1/2 tsp. salt
- 1 red chilli
- 1/2 red onion
- 1 handful coriander
- 1 mango (ripe)
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Directions
- Prepare the fish by removing any skin and bones, you can ask your fishmonger to do this for you. Cut the fish into small cubes, about 1-2 cm. Juice all the limes into a bowl and add the fish, sprinkle in the salt and stir well. Cover tightly and place in the fridge for 1 hour.
- Finely dice the red onion and place in a bowl of ice water for 5 minutes, this will take the edge of the raw onion. Finely dice the chilli, removing the seeds if you prefer, and half the coriander. Remove the fish from the fridge and add the red onion (drained), chilli and coriander. Cover and leave at room temperature for half and hour.
- To serve, cut the flesh of the mango into 1-2 size cubes and mix gently with the fish. Serve of plates, allowing most of the lime juice to drain off. Tear the remaining coriander over the ceviche.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol40mg13% |
Sodium430mg18% |
Potassium510mg15% |
Protein15g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber6g24% |
Sugars14g |
Vitamin A15% |
Vitamin C110% |
Calcium8% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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