Sturgeon Ceviche
Sturgeon Ceviche is a fresh, citrus-cured seafood dish made from diced raw sturgeon marinated in lime or lemon juice, often with onions, cilantro, and chili peppers. It originates from coastal Latin America, particularly Peru and Mexico, where ceviche is a national culinary tradition. The dish highlights the firm, mild-flavored flesh of sturgeon, a prized freshwater fish.
🍽️ 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 key nutrients like omega-3 fatty acids, vitamin B12, and selenium, with a rough calorie estimate of 150-200 kcal per typical serving.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 28 g |
| Carbs | 5 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 380 mg |
| Vitamin B12 | 3.5 mcg |
| Selenium | 42 mcg |
| Phosphorus | 250 mg |
| Niacin (B3) | 8 mg |
| Omega-3 (EPA+DHA) | 0.5 g |
| Potassium | 320 mg |
| Magnesium | 35 mg |
| Vitamin D | 1.2 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, ceviche is often considered a 'cooking' method without heat, using acid from citrus to 'denature' proteins, and it's a centerpiece of social gatherings in many coastal regions. Nutritionally, sturgeon is an ancient fish species, and its roe (caviar) is famous, but the flesh offers a sustainable, high-protein alternative.
