Spicy Coconut Ceviche


Spicy Coconut Ceviche
Any type of firm white-fleshed fish will work nicely in this delicious
popular Spanish cold fish salad.

3.5oz Chilean sea bass, lightly steamed and cooled
1 cup diced onion
Juice of 1 lemon
Dash of Franks' Hot Sauce, or more to taste
6 drops Capella Coconut flavor drops
5 drops KAL clear stevia drops
1/4 teaspoon dried oregano
Salt and pepper to taste
2 teaspoons chopped parsley leaves
1 teaspoon chopped cilantro leaves

1. Carefully break the steamed fish into bite-sized pieces and place
in a glass bowl. Add the diced onions and gently toss together.
2. In a small bowl, whisk together the lemon juice, hot sauce, Capella
and Stevia drops, oregano, salt, and pepper. Pour over the fish
mixture, use a spatula to gently coat, and refrigerate for 1 to 2
hours.
3. Just before serving, stir in parsley and cilantro.

Makes one serving, Each serving has 135 calories
(1 protein, 1 vegetable, 1 lemon juice)
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