3 Mouth-Watering Ceviche Recipes for Quick Weight Loss

August 14, 2013

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Food experts say we should all eat more fish. It’s high in essential nutrients and low in calories. Fish is recommended to people with high cholesterol levels, those at risk of heart disease, and even people who seek to stave of senile dementia, or Alzheimer’s Disease. Eating more fish is a great way to lose weight and stay fit.

Unfortunately, it is not always easy to add fish to your diet sensibly. An order of deep-fried fish and chips is definitely not what the doctor ordered – the batter and oils added during deep-frying negate the exact benefits you hoped to gain by eating fish in the first place.

Grilling and steaming are better choices, but fish can be bland, so we tend to serve it with rich, high-calorie sauces – once again eliminating fish’s heart-healthy attributes and adding unnecessary calories to our diets.

That’s where ceviche comes in. This refreshing South American treat is delicious and easy to prepare. Best of all, it preserves all of fish’s health-positive features while keeping calories low and providing a treat for the tastebuds.

“Ceviche” is a general term that can refer to many different dishes. What they all have in common is raw fish and citrus juice from oranges, lemons, limes, tangerines, or grapefruit. With those two ingredients as the base, you can create countless variations based on the availability of fresh fish in your area, your taste in citrus, and add-ins such as onion, chili peppers, tomatoes, sweet peppers, fresh herbs, and more. The sky is the limit!

Keep in mind, the fish in ceviche is never actually cooked. Marinating in acidic fruit juice makes the fish opaque and firm, much the same as cooking does, but ceviche is prepared in the refrigerator, not on the stove. So you’ll want to buy the freshest fish you can get your hands on. Some stores keep such fish in a special case labeled “sushi grade.”

Ceviche can be served by itself as a cold appetizer, salad, or main course. Or it can serve as a filling in tortillas or lettuce wraps.

Here are three great ceviche recipes to get you started.

Mexican-Style Tuna Ceviche

Ingredients

8 to 12 ounces sushi-grade fresh tuna

1 red onion, diced
2 jalapeno peppers, diced
3 limes
Fresh cilantro, chopped

Directions

  1. Cut the tuna into bite-size cubes and place in a medium-size bowl. Add the onion and jalapeno peppers.
  2. Juice the fresh limes and add the juice to the bowl with the fish, onions, and peppers. The lime juice gives this dish its characteristic fresh appeal, so it’s best not to use bottled juice.
  3. Cover the bowl with plastic wrap and refrigerate from 30 minutes to 4 hours or more depending on how “cooked” you prefer your fish.
  4. Drain excess liquid. Add chopped cilantro and toss gently. Season with salt and black pepper to taste.

Serve with tortilla chips and fresh salsa.

Salmon Ceviche With Fresh Dill

Ingredients

8 to 12 ounces fresh salmon filet
1 white onion, diced
1 green or yellow bell pepper, diced
1 cucumber, peeled and diced
8 to 10 cherry tomatoes, halved
3 lemons
Fresh dill, chopped

Directions

  1. Cut the salmon into bite-size cubes and place in a medium-size bowl. Add the onion, bell pepper, cucumber, and halved cherry tomatoes.
  2. Juice the fresh lemons and add the juice to the bowl with the fish and vegetables. Fresh lemon juice works best with this recipe.
  3. Cover the bowl with plastic wrap and refrigerate from 30 minutes to 4 hours or more depending on how “cooked” you prefer your fish.
  4. Drain excess liquid. Add a generous amount of fresh dill and toss gently. Season with salt and black pepper to taste.

Serve with rye crackers or sesame flatbread.

Scallop Ceviche With Pineapple and Grapefruit

Ingredients

12 to 16 ounces fresh bay scallops
1 cup fresh diced pineapple
1 green or yellow bell pepper
4 or 5 green onions, sliced
1 grapefruit or pink grapefruit
1 teaspoon soy sauce
1 teaspoon sugar
1 head lettuce, cleaned and separated into individual whole leaves

Directions

  1. Place scallops in a medium-size bowl. Add the pineapple, bell pepper, and green onions.
  2. Juice the grapefruit and add the juice to the bowl with the fish and vegetables. Add soy sauce and sugar.
  3. Cover the bowl with plastic wrap and refrigerate from 30 minutes to 4 hours or more depending on how “cooked” you prefer your fish.
  4. Drain excess liquid. Season with salt and black pepper to taste.

Serve with lettuce leaves for diners to use as “wraps.”


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