Tilefish Ceviche
Tilefish ceviche is a fresh, citrus-cured seafood dish originating from coastal Latin American cuisines, particularly popular in Peru and Mexico. It features delicate, white-fleshed tilefish marinated in lime or lemon juice, mixed with onions, chili peppers, cilantro, and sometimes tomato or avocado. The acid from the citrus 'cooks' the fish, giving it a tender, opaque texture without heat.
🍽️ Nutrition at a glance
This dish is high in lean protein and low in carbohydrates, making it a light yet satisfying option. It provides essential nutrients like omega-3 fatty acids, vitamin B12, selenium, and potassium, with a typical serving containing roughly 200-250 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Vitamin B12 | 8.5 mcg |
| Selenium | 55 mcg |
| Phosphorus | 300 mg |
| Potassium | 420 mg |
| Niacin (B3) | 10 mg |
| Vitamin C | 15 mg |
| Magnesium | 45 mg |
| Omega-3 (EPA+DHA) | 0.5 g |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Ceviche is a prime example of 'cold cooking' using acid denaturation, a technique with ancient roots in pre-Columbian South America. Nutritionally, the lime juice not only preserves the fish but also significantly boosts the dish's vitamin C content, which can enhance the absorption of iron from the fish.
