-= Exported from BigOven =-

Yucatan Style Fish Ceviche

This is very low carb and low fat. But it's quite tasty.

Recipe By: Pete Romfh
Serving Size: 12
Cuisine: Belizian
Main Ingredient: Fish
Categories: Low Sugar, Diabetic, Atkins-Friendly, Low Fat, No Cook, Simple -
Easy, Seafood, Snacks, Brunch, Appetizers

-= Ingredients =-
1 1/2 pounds White Fish Fillets ; - Halibut, Cod or Sea Bass
3/4 pound Large Shrimp ; 16-24 Count
1 large Sweet Onion ; - Vidalia, Maui or Walla Walla
3 medium Habanero peppers
1 cup Fresh Lime Juice
1/2 cup Fresh Orange Juice
1/4 cup Cilantro ; - chopped
1/2 cup Tomato ; - seeded and diced

-= Instructions =-
Cut the fish in 1/4-inch slices; remove any bones as you go. Place the fish
in a glass or glazed ceramic dish large enough to hold it in one layer.
Shell and devein the shrimp, rinsing them only if necessary to rid them of
grit. Slice the shrimp in half lengthwise or butterfly them. Layer the
shrimp over the fish. Slice the onion in half lengthwise, then crosswise in
thin slices. Layer the onion over the fish and shrimp.

Toast the habaneros for 3-5 minutes in a dry skillet to release the oil from
the cells. Wearing rubber gloves, stem, seed and sliver the Habaneros and
scatter them over the onions.

Season the dish with salt and pour on the lime and orange juices. Cover and
marinate in the refrigerator for 8 hours or overnight, or until the fish and
shrimp are opaque. Pour off most of the marinade to reduce the carbs from
the fruit juice.

Add cilantro and diced tomato, stir and serve at cool room temperature.

Adapted from: "The Chile Pepper Book" by Susan Belsinger and Carolyn Dille


Serve with tortilla chips.

For low carb chips take low-carb tortillas and cut in wedges. Place the
wedges on a cookie sheet, spray them lightly with oil and bakes them for
10-15 mins until crisp and brown.

For a milder version use Serrano or Jalapeno peppers instead of the firey
Hapaneros.

Each (3/4 cup) serving contains:
Cals: 126, FatCals: 35, Total Fat: 4g
SatFat: 1g, PolyFat: 1g, MonoFat 1g.
Chol: 77mg, Na: 73mg, K 342mg
Total carbs: 4g, Fiber: 1g, Sugars 1g
Protein: 17g

(Assumes fruit juices have been poured off, Chips have not been counted)


** recipe also available at: http://www.bigoven.com/recipe160164 **
** Easy recipe software. Try it free at: http://www.bigoven.com **




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

"Pete Romfh" > wrote in message
...
> -= Exported from BigOven =-
>
> Yucatan Style Fish Ceviche
>
> This is very low carb and low fat. But it's quite tasty.

Mmmm! Looks fantastic! And I saw the fresh fish van wending his way to me
earlier : )

Nicky.

--
A1c 10.5/5.6/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/72/72Kg