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Ingredients
US|METRIC
4 SERVINGS
- 180 grams white fish (cubed tanigue or fresh)
- 1 red onion (thinly sliced)
- 1 Tbsp. ginger (grated)
- 2 pieces garlic (grated)
- 1 lime
- 1/2 cup cane vinegar
- 1 green chili (thinly sliced)
- 3 cloves garlic
- 1/2 cup fresh basil
- 1/3 cup olive oil
- 1 pinch salt
- 1 pinch pepper
- 2 Tbsp. pine nuts (tasted, optional)
- 2 scallions (finely sliced)
- 3 Tbsp. pork rinds (crushed)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium115mg5% |
| Potassium330mg9% |
| Protein11g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C70% |
| Calcium6% |
| Iron6% |
* 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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Reviews(1)
Jennifer Daniels 2 years ago
The measurements seem really off. As a ceviche, this didn't work. I did sub rock-fish for the fish above, but, the flavor profile was terrible. Admittedly, I didn't used pork rinds. To make this palatable, I made this for taco Tuesday - I sauteed the onions with Costco's basil pesto until they were caramelized. I then, did a quick saute with the fish with some more basil pesto. THIS made it an incredible dish!