Cherry Snapper Ceviche
by Mary Rogers

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Source: South Beach Diet Cookbook
Course: Brunch
Cuisine: Caribbean
Food Group: Fish
Serves: 4


4 Cherry Snapper (tilapia) filets, medium dice
3 Fresh limes
1/2 teaspoon(s) Red chili garlic paste (sambal celek)
2 Ripe Roma Tomatoes, medium dice
1/2 Yellow Spanish Onion, medium dice
2 1/2 tablespoon(s) Fresh Cilantro, chopped
Kosher Salt & Fresh Ground Pepper, to taste
Soak the diced fish in ¾ cup of the lime juice for 3 hours. Drain off the liquid and discard. Mix the fish with the red chili garlic paste, tomatoes, onion, cilantro and the remaining lime juice. Season with S & P. Serves 4 Per serving: 225 calories, 36 g protein, 15 g carbohydrates, 2 g fat 1 g saturated fats, 115 mg sodium, 63 mg cholesterol, 3 g fiber.
Notes:I cannot always find the “red chili garlic” paste, just the red chili paste so I just add some diced fresh garlic. I also mix the paste, garlic, lime juice, S&P like a dressing and then pour over the fish and veggies. I use a red onion, finely chopped and I like more crunch so I add green peppers & celery, diced.