Ceviche
SuperfoodExceptional nutritional value
Raw fish cured in citrus juice.
Ceviche is raw white fish or seafood cut into cubes and cured in fresh lime juice with red onion, cilantro and chili, a dish from Peru and the Pacific coast of Latin America. It is high in protein and low in fat and carbohydrate; the citrus firms the fish but does not cook it the way heat does. Use very fresh fish sold for raw eating and serve it soon after mixing.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 14g | 25.0% |
| Fat | 1.2g | 1.7% |
| Carbs | 5g | 1.7% |
| Simple Sugars | 1.75g | Estimate |
| Complex Carbs | 3.25g | Estimate |
| Water | 78g | 3.1% |
| Calories | 85 | 3.8% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.26 | g | 1.3% |
| Monounsaturated | 0.22 | g | 0.9% |
| Polyunsaturated | 0.41 | g | 3.2% |
| Omega-3 | 0.123 | g | Estimate |
| EPA | 43 | mg | 4.8% |
| DHA | 218 | mg | 24.2% |
| Omega-6 | 0.287 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 11.4 | mg |
| Vitamin E | 0.8 | mg |
| Selenium | 24.4 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 123 | mcg | 13.7% |
| vitamin B1 | 0.05 | mg | 4.2% |
| vitamin B2 | 0.017 | mg | 1.3% |
| vitamin B3 | 0.324 | mg | 2.0% |
| vitamin B6 | 0.312 | mg | 18.4% |
| vitamin B9 | 9.04 | mcg | 2.3% |
| vitamin B12 | 1.9 | mcg | 79.2% |
| vitamin C | 11.4 | mg | 12.7% |
| vitamin D | 6.47 (259 IU) | mcg | 43.1% |
| vitamin E | 0.802 | mg | 5.3% |
| vitamin K | 1.99 | mcg | 1.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 31.5 | mg | 3.1% |
| iron | 0.284 | mg | 1.6% |
| magnesium | 26.2 | mg | 6.6% |
| phosphorus | 138 | mg | 19.7% |
| potassium | 347 | mg | 13.3% |
| sodium | 537 | mg | 23.3% |
| zinc | 0.306 | mg | 2.8% |
| copper | 0.045 | mg | 5.0% |
| manganese | 0.077 | mg | 3.3% |
| selenium | 24.4 | mcg | 44.4% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 405 | mg | 57.9% | 168% |
| Isoleucine | 634 | mg | 45.3% | 140% |
| Leucine | 1120 | mg | 41.0% | 122% |
| Lysine | 1261 | mg | 60.0% | 175% |
| Methionine | 554 | mg | 52.8% | 160% |
| Phenylalanine | 1010 | mg | 57.7% | 164% |
| Threonine | 607 | mg | 57.8% | 161% |
| Tryptophan | 158 | mg | 56.4% | 159% |
| Valine | 714 | mg | 39.2% | 119% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Fresh white fish (sea bass or snapper), diced 300 g
- Fresh lime juice 120 ml
- Red onion, thinly sliced 1/2
- Fresh cilantro, chopped 2 tbsp
- Chili pepper (aji or serrano), minced 1
- Garlic, minced 1 clove
- Salt 1 tsp
- Sweet potato or corn, to serve optional
Instructions
- 1
Cut the very fresh, well-chilled fish into even bite-sized cubes.
- 2
Rinse the sliced red onion in cold water to soften its sharpness, then drain.
- 3
Combine the fish with lime juice, garlic, chili, and salt, making sure the fish is submerged.
- 4
Let it cure in the refrigerator until the fish turns opaque, about 10 to 15 minutes.
- 5
Fold in the red onion and most of the cilantro just before serving.
- 6
Taste and adjust salt and lime, then plate with the remaining cilantro.
- 7
Serve cold, traditionally with boiled sweet potato or corn on the side.