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Chopped Ceviche and Mexicola


Chopped Ceviche and Mexicola Recipe

Ingredients:
  • 8 oz skinless and boneless black cod or monkfish fillet, chopped as finely as you can
  • 1/3 cup lime juice
  • 1 teaspoon kosher salt or ½ teaspoon table salt
  • ½ teaspoon dried oregano
  • 3 scallions, finely chopped
  • ¼ cup chopped cilantro, plus a little more for sprinkling
  • 1 jalapeño chile or any medium-sized green chile, deseeded and chopped to give a tablespoon
  • Tostadas or tortilla chips, to serve
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 5kcal (0%)
Total Fat 0g (0%)
Saturated Fat 0g (0%)
Cholesterol 1mg (0%)
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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