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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (523g) Recipe makes 2 servings |
||
| Calories 387 | ||
| Calories from Fat 101 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.3g | 17% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 86mg | 28% | |
| Sodium 94mg | 3% | |
| Potassium 852mg | 24% | |
| Total Carbohydrate 17.6g | 5% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 5.3g | ||
| Protein 54.3g | 108% | |
Ingredients
- 1 lb fresh tuna or orange roughy or red snapper (any firm-fleshed whitefish)
- 3 lemons, juice of
- 3 limes, juice of
- 1 garlic clove, minced
- 1 onion, minced
- 1 jalapeno or poblano pepper, chopped fine
- 2 tablespoons finely chopped cilantro
- 2 tablespoons parsley
- salt
- 1 avocado, sliced (optional)
Directions
1
Soak the fish in salted water for 10 minutes, gently pat dry with a paper towel. Cube the fish, and place in a shallow dish.2
Arrange the onions on top of the fish, and cover with the remaining ingredients. Allow to refrigerate at least 4 hours.3
Serve chilled, garnished with avacado, if desired.
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Browse similar recipes by category
- Course > Appetizers
- Course > Salads
- Main Ingredient > Seafood > Fish > Saltwater > Tuna
- Main Ingredient > Seafood > Fish > Saltwater > Orange Roughy
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > South American > Peruvian
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For 1 or 2
- Preparation > Technique > No Cook
- Occasion > Seasonal > Summer
- Dietary > Lighter Fare > Healthy
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- Dietary > Low in... > Low Cholesterol
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