A South American specialty, this twist on ceviche can be a light, wholesome treat after a long workout.
This tasty fish dish is high in protein as well as vitamins A and D, and a good source of the minerals phosphorus, magnesium and selenium, making it a nice alternative to chicken, beef or pork. With a quick prep time, ceviche is the perfect alternative to cooking over a hot grill on a summer’s day. Instead, sit back, relax and savor the refreshing flavors of this easy-to-make and internationally renowned meal.
1 pound firm white fish filet (such as red snapper, cod or orange roughy), cut into chunks
1 tablespoon minced garlic
3 tablespoons diced shallot
1 ½ cups fresh lemon juice (the juice of about 8-10 lemons)
¾ cup fresh lime juice (the juice of about 8-10 limes)
1 jalapeño pepper, seeded and diced
½ cup diced red bell pepper
2 tablespoons chopped cilantro leaves
1 tablespoon raw sesame seeds
1 tablespoon hempseed oil
½ cup diced tomatoes
1 avocado, diced
Put fish in large stainless-steel or glass mixing bowl with garlic, shallots and lemon juice. Refrigerate for 2 ½ hours. The acid in the lemon juice will slowly poach the fish. Remove, drain and return to the bowl.
Toss with lime juice, jalapeño, red bell pepper, cilantro, sesame seeds, hempseed oil and salt.
Spoon into two bowls and top with tomatoes and avocado. Serves two.
Ceviche can be made with almost any seafood including shrimp, clams, scallops, lobster, octopus, squid and mussels.
Serving Size: 1 (673 grams)
Calories from fat: 195
Total Fat: 23g
Sat Fat: 3g
Total Carbs: 38g
Dietary Fiber: 8g
Calories from carbs: 119
Calories from protein: 201
Adam Kelinson is a professional chef and the founder of Organic Performance, a nutrition consulting company based in New York. Kelinson is an Ironman triathlete and has written on diet and nutrition for Inside Triathlon, TrailRunner and many nutrition websites. For more information, please visit Organicperformance.com. His book, “The Athlete’s Plate,” is available in bookstores, tri shops and online at Velopress.com.
From “The Athlete’s Plate: Real Food for High Performance” by Adam Kelinson.
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