HCG Patch

Wednesday, May 16, 2012

Phase 2 Recipe - Ceviche

I love ceviche.  It is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chili peppers.  Additional seasonings such as onion, salt, coriander, cilantro, and pepper may also be added.There is something about fresh fish or seafood mixed with fresh ingredients that tastes so light and decadent.   This recipe can be made with any white fish or shrimp or scallops.

This recipe makes two Phase 2 size portions and does mix vegetables a bit.  In this case, I used Alaskan halibut purchased frozen from Costco.  It turned out wonderfully.  I've also had it using tilapia ( I love the Kirkland brand Tilapia Loins), scallops, sea bass, and shrimp.

CEVICHE - 2 portions

200 grams (7 oz) white fish, shrimp or scallops, diced
2 medium tomatoes, seeded and diced (mine came to about 260 g or about 9 oz)
2 tbsp (15 grams) red onion
6 tbsp lime juice (can substitute lemon juice)
2 cloves garlic, minced (I use 1 tsp of minced garlic)
handful of cilantro (I use the leaves only), chopped - comes to about 1 tbsp
1 to 2 green chilis, diced or you can use hot sauce, jalapenos or chili peppers
pepper to taste
salt before serving if desired

In this instance I choose to steam the fish for a few minutes to speed up the cooking process.  I was worried that the halibut I used might take longer to 'cook' in the lime juice.  It is not necessary to steam it though.  Dice the fish or seafood and place in a glass bowl.  Add lime juice, garlic, cilantro, chilis and pepper and toss evenly.   Add tomatoes and onion, toss again.  Cover tightly.  It can be left out to 'cook' for a few hours but I prefer to refrigerate mine over night.

Serve in lettuce cups.

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