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Ceviche in Green Onion Tortilla Bowl recipe (Seafood)

Yield: 4 servings

cups uncooked diced white-flesh fish (cod, tilapia, halibut, or mahi-mahi)
cups uncooked baby scallops
cups uncooked small shrimp
½ cups yellow bell pepper, finely chopped
½ cups red onion, finely chopped
1   garlic clove, minced
1   jalapeno, seeded, minced
½ cups fresh cilantro, finely chopped
2   green onions, white and green parts chopped
1   zest of 1 lemon, chopped
1   juice of 1 small orange
3   juice of 3 lemons
4   juice of 4 limes
1 tablespoon olive oil
½ teaspoons salt
1   paprika
4   low carb green onion tortillas (Use the freshest tortillas available)
some   vegetable oil

Posted by RiVD on Feb 14, 2011


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.

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.

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.

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.

Per serving:
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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