Uncle Bob's Ceviche

KIMBERLY ANNE

"Uncle Bob makes his ceviche with fresh fish straight off the boat on Catalina Island, but he promises that you'll have good results if you make good friends with your local grocery store's fishmonger, too! Serve with tortilla chips."
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Ingredients

8 h 30 m servings 122 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Put swordfish, halibut, and squid in a large, resealable plastic bag; add lime juice and mix to coat seafood with the lime juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
  2. Pour seafood mixture into a large serving bowl. Stir cilantro, bloody mary mix, green olives, black olives, yellow onion, pimento peppers, jalapeno peppers, corn, peas, cumin seeds, and Worcestershire sauce with the seafood mixture. Sprinkle ground cumin over the mixture to cover completely.

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