Sheefish ceviche
Sheefish ceviche is a fresh, tangy seafood dish made from raw sheefish (also known as inconnu) cured in citrus juice, typically lemon or lime. It is a specialty of Alaska and northern Canada, where sheefish is a prized native fish, and is often prepared with onions, cilantro, and sometimes chili for a bright, refreshing flavor.
🍽️ Nutrition at a glance
This dish is high in protein and low in carbohydrates and fat, making it a lean, nutrient-dense option. It provides a good source of omega-3 fatty acids, vitamin B12, and selenium, with a rough calorie count of around 150-200 per typical serving.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 28 g |
| Carbs | 4 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 350 mg |
| Vitamin B12 | 4.5 µg |
| Selenium | 35 µg |
| Phosphorus | 250 mg |
| Potassium | 400 mg |
| Omega-3 Fatty Acids | 0.8 g |
| Vitamin C | 15 mg |
| Niacin (B3) | 5 mg |
| Magnesium | 30 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, sheefish ceviche highlights the use of a traditional Indigenous Alaskan fish in a Latin American-inspired preparation, showcasing culinary fusion. Nutritionally, the citrus-curing process 'cooks' the fish without heat, preserving its delicate nutrients while adding vitamin C from the citrus.
