In this Mexican classic, fish is "cooked" with the acid of lime juice, rather than the heat from an oven or stove. The flavors are bright and fresh and perfect for a warm weather meal. Buy the fish directly from a fishmonger, because it has to be impeccably fresh.
Serving: Serves: 6 as an appetizer, or 4 as a main course
Cook Time: 15 minutes
Total Time: 6 hours (marinating time) and 15 minutes
INGREDIENTS:
1 pound fresh fish fillets (mackerel, snapper, grouper, striped bass, tuna, salmon, scallops) cut in 1/2- to 3/4-inch cubes
3/4 cup fresh squeezed lime juice
2 tomatoes, diced (about 2 cups)
1/2 cup minced onion (preferably white)
2 serrano or jalapeño peppers, seeded and minced
3 tablespoons chopped cilantro
2 tablespoons extra virgin olive oil
3 cups shredded lettuce
DIRECTIONS:
1. In a nonreactive bowl, combine fish and lime juice. Cover and refrigerate at least 6 hours or overnight. (It can be marinated for up to 2 days.) Drain and discard juice.
2. Add tomatoes, onion, peppers, cilantro, and oil. Toss gently. Season with salt and pepper to taste.
3. Serve on shredded lettuce.
Each appetizer serving: About 225 calories, 15 g protein, 7 g carbohydrate, 15 g total fat (3 g saturated), 53 mg cholesterol, 75 mg sodium.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 212
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 42 mg
Sodium: 84 mg
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 3 g
