colombian

Cartagena Style Ceviche with Plantain Chips and Avocado

Name: Cartagena Style Ceviche with Plantain Chips and Avocado
Yield: 1 serving
Cuisine: colombian
Ingredients: 222 g white fish fillet (sea bass or snapper), skinless; 67 g lime juice, freshly squeezed; 44 g red onion, thinly sliced; 11 g jalapeno, finely minced; 11 g cilantro, chopped; 17 g extra virgin olive oil; 89 g ripe avocado, sliced; 61 g plantain chips; 2 g salt; 1 g black pepper

This dish pairs ripe avocado, sliced with plantain chips, white fish fillet, skinless and lime juice, freshly squeezed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

41 g Carbohydrates

36 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

222g white fish fillet (sea bass or snapper), skinless 222 kcal
67g lime juice, freshly squeezed 20 kcal
44g red onion, thinly sliced 18 kcal
11g jalapeno, finely minced 3 kcal
11g cilantro, chopped 4 kcal
17g extra virgin olive oil 150 kcal
89g ripe avocado, sliced 142 kcal
61g plantain chips 88 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

white fish fillet (sea bass or snapper)lime juicered onionjalapeno
Pat the fish dry and cut into 1/2-inch cubes. Place in a bowl with lime juice, red onion, and jalapeno; toss to coat.
white fish fillet (sea bass or snapper)
Cover and refrigerate 20-30 minutes, stirring once, until the fish turns opaque on the outside.
lime juicecilantroextra virgin olive oilsaltblack pepper
Stir in cilantro, olive oil, salt, and black pepper. Taste and adjust lime and salt.
white fish fillet (sea bass or snapper)lime juiceripe avocadoplantain chips
Serve the ceviche with sliced avocado and plantain chips on the side; spoon juices over the fish just before eating.