Serves: 1
  • 4 to 6 oz. chilled cooked white fish or shrimp
  • 3 tablespoons lemon or lime juice
  • Diced tomatoes
  • 1 tablespoon chopped onion
  • 1 clove garlic crushed and minced
  • Fresh chopped cilantro
  • Dash hot sauce
  • Salt and pepper to taste
  1. Steam the shrimp or fish.
  2. Add lemon, onion, garlic and chopped cilantro.
  3. Stir in diced tomatoes and hot sauce.
  4. Chill and marinate the ingredients in the refrigerator.
  5. Traditionally cerviche is not cooked.
  6. The citric acids “cook” the fish.
  7. This is an alternative to cooking the shrimp or fish.
Phase 2 modifications:
Add diced jalapeno, add additional types of seafood.
Serve over cream cheese for a vegetable dip. For a sweeter cerviche try adding a little fresh fruit.
(1 protein, 1 vegetable)


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