Low-Carb Recipe: Spicy Southwestern Ceviche

8 Jul

For a printable version of this recipe and complete ingredients listing, click here.

This is a great make-ahead seafood recipe for party dishes or long weekends around the house. If you’ve never tried ceviche before, think of it as a sort of “fish salsa.”

Chef’s Note: Because you’re using time+acid to “cook” your seafood (rather than heat), you’ll want to be sure to use nonreactive dishware and utensils during the marinating process.

Begin with about 1 lb. of boneless, raw fish or seafood.

(I used red snapper, but anything will work, including shrimp, scallops, calamari, or other items on sale at your local grocery.

I’ll warn you; thawed frozen fish will have a mushier final texture than fresh, so if you’re using frozen, be aware of that caveat up front.

Also, you may want to rinse thawed filets in cool water before beginning, depending on what sort of liquid they may have been frozen in, to help the flavor. Basically: the fresher, the better.

Cut the filets into small (3/4″) chunks and place in the bottom of a large glass or ceramic bowl.

Chop one seeded cucumber, one seeded poblano pepper (or other variety) and several green onions into small tidbits and add to the fish.

Sprinkle mixture with 1 teaspoon minced garlic, 1 teaspoon cumin, 1 teaspoon chili powder, and 2 teaspoons salt.

Splash mixture with 1-2 teaspoons of your favorite hot sauce and add 1 (15-ounce) drained can of diced tomatoes. (You can always use fresh, seeded tomato chunks but I just use canned to save time.)

If desired, canned black or pinto beans are a festive addition to this dish, and also help your seafood budget stretch further!

Squeeze the juice of 4 limes and 3 lemons over the raw fish mixture. Stir with a wooden spoon until evenly coated.

Cover mixture with plastic wrap or lid and refrigerate overnight, stirring at least once sometime after the first hour has passed.

Serve chilled in a large dip bowl with vegetables or chips for dipping, or spooned over a lettuce and cheese salad base. Garnish with chopped flat parsley if desired.

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