Ceviche de Pargo

Ceviche de Pargo is a refreshing Mexican seafood dish showcasing the delicate flavors of red snapper marinated in citrus juices, combined with vibrant vegetables. This dish is light, nutritious, and perfect for warm weather dining.

Ingredients

• Fresh red snapper fillet - 200 grams
• Fresh lime juice - 60 ml
• Fresh lemon juice - 30 ml
• Red onion - 50 grams, thinly sliced
• Cucumber - 50 grams, diced
• Tomato - 100 grams, diced
• Fresh cilantro - 10 grams, chopped
• Jalapeño pepper - 1 small, finely chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1/2, diced

Steps

1. Cut the fresh red snapper fillet into small cubes and place them in a glass bowl.
2. Pour the lime and lemon juice over the fish, ensuring it is fully submerged. Cover and refrigerate for at least 15 minutes to marinate.
3. While the fish is marinating, prepare the vegetables: thinly slice the red onion, dice the cucumber and tomato, chop the cilantro, and finely chop the jalapeño pepper.
4. After 15 minutes, check the fish; it should appear opaque and slightly firm to the touch.
5. Add the prepared vegetables (onion, cucumber, tomato, cilantro, and jalapeño) to the marinated fish.
6. Season the mixture with salt and black pepper, and gently toss to combine.
7. Let the ceviche sit for an additional 5 minutes to allow the flavors to meld.
8. Serve the ceviche in bowls, topped with diced avocado.

Nutrition

• Calories: 210
• Protein: 24 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 60 mg
• Total Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7.5 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids, promoting heart health.
• High in protein, aiding muscle repair and growth.
• Packed with vitamins and minerals from fresh vegetables.

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