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Ceviche in Green Onion Tortilla Bowl recipe (Seafood)

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    Source: www.dishbase.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, P
    MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Yield: 4 servings

    2. Ceviche:

    3. 1 1/2 cups uncooked diced white-flesh fish (cod, tilapia, halibut, or mahi-mahi)

    4. 1 1/2 cups uncooked baby scallops

    5. 1 1/2 cups uncooked small shrimp

    6. cups yellow bell pepper , finely chopped 1/2

    7. cups red onion , finely chopped

    8. 1 garlic clove, minced

    9. 1 jalapeno, seeded, minced

    10. cups fresh cilantro, finely chopped

    11. 2 green onions , white and green parts chopped

    12. 1 zest of

    13. 1 lemon , chopped

    14. 1 juice of

    15. 1 small orange

    16. 3 juice of

    17. 3 lemons

    18. 4 juice of

    19. 4 limes

    20. 1 tablespoon olive oil

    21. teaspoons salt

    22. 1 paprika

    23. Tortillas:

    24. 4 low carb green onion tortillas (Use the freshest tortillas available)

    25. some vegetable oil

    Instructions Jump to Ingredients ↑

    1. Combine seafood, citrus, and salt in a large glass bowl. Cover and refrigerate, stirring occasionally, for four hours or until fish is translucent. Drain and discard citrus. Add green onions, red onion, bell pepper, jalapeno, and olive oil and stir to combine. Set aside.

    2. Preheat oven to 400 degrees F. Heat a nonstick skillet over medium-high heat. Place tortillas one at a time in the skillet to soften, cooking for about 30 to 60 seconds.

    3. Brush both sides of tortillas lightly with vegetable oil or spray with nonstick cooking spray and gently push each into its own 1-cup custard dish or small oven-proof bowls. Line tortillas with foil and fill with dried beans or rice. This will keep tortilla in the shape of a bowl while it bakes.

    4. Bake until tortilla becomes crisp, 5 to 7 minutes. Remove from oven and let cool for 5 to 10 minutes to set shape. Discard foil and beans or rice and transfer tortilla to a serving platter. Fill with ceviche, sprinkle with paprika, garnish with cilantro and serve immediately.

    5. Per serving:

    6. 211 calories, 7g of fat, 39mg cholesterol, 15g carbs, 9g fiber, 22g protein, 345mg sodium (Na), 55mg calcium (Ca), 1mg iron (Fe)

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