Classic Ceviche
An acidic combination of citrus juices "cooks" fresh fish to make ceviche. Yuzu looks like a bumpy lemon and is prized in Japanese cuisine for its distinctly aromatic juice and rind. Buy yuzu juice in Asian markets and online, or substitute more lemon juice. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.
Source: EatingWell Magazine, January/February 2019
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate for up to 1 day.
Nutrition Facts
Serving Size: 1/2 cup
Per Serving:
56 calories; protein 10.8g; carbohydrates 1.8g; dietary fiber 0.3g; sugars 0.9g; fat 0.4g; saturated fat 0.1g; cholesterol 41.4mg; vitamin a iu 235.8IU; vitamin c 3.9mg; folate 7.4mcg; calcium 13.4mg; iron 0.7mg; magnesium 20.6mg; potassium 294mg; sodium 137.8mg.
Exchanges:
1 lean protein