Discover Ceviche and Let the Fridge do the Cooking

(Pronounced /say•VEE•chee/)
I make this dish once a week because it is so easy, tasty, and nutritious. It should only take 10-15 minutes to prepare, and lime juice cooks the fish in the fridge while you are away.

The main dish has only 172 calories, and 68% of those calories are from protein. You also get almost 70% of your B-12 vitamins and a full-days' serving of vitamin C.

Eat this dish regularly to slim the waistline and bring your cholesterol down. Pack it confidently for lunch — the juices kill any strong fishy odors.
Preparation Time: 10-15 minutes
Ease of Prep Index: ☺☺☺☺☺/5
Healthy Index: ♥ ♥ ♥ ♥ ♥/5

HOW TO MAKE CEVICHE:
(click to enlarge the picture)

1. Begin with about 6 oz. whitefish for each serving. I have used everything from tilapia, flounder, to snapper (which is the traditional fishmeat used in Peru).
2. Slice each fish filet in half.
3. Dice the halves into bits and throw them into a glass bowl. It is easiest to follow the grain of the filet.
4. Wash 4-5 limes and cut them in quarters.
5. Squeeze the lime juice over the filet bits, turning with a spoon so all are covered.
6. Add seasoning. (I sprinkle with salt, season all, and pepper. You can also go with a little cajun seasoning)
5. Add a 2 Tablespoons of White vinegar.
6. Shred a handful of cilantro leaves and dice a half of a red onion or red pepper.
7. Throw all ingredients together in the bowl and turn until mixed well.
8. Cover the glass bowl and refrigerate for at least 2-3 hours. You can leave it overnight or prepare in the morning and let it marinate until lunch or dinner.
9. Microwave sweet potatoes for 5 minutes and slice. Serve as pictured with any vegetable.