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Popular in many seaside regions of Latin America, ceviche is enjoyed as a light lunch or appetizer — and is a flavorful way to put heart-healthy seafood on your menu. Traditionally prepared with very fresh raw fish that's been "cooked" in the acid of lime juice, ceviche made with canned tuna is a safer alternative for those at risk of foodborne illness. And, the tomatillos offer a unique citrus-like flavor to the palate. If you prefer, you can substitute tomatoes.
12 ounces albacore tuna, packed in water, drained
6 tablespoons fresh lime juice, divided
3 tomatillos, husks removed, rinsed, diced (about ½ cup)
¾ cup diced red bell pepper
¼ cup diced onion
1 small jalapeño, seeds removed, minced
¼ cup minced fresh cilantro or parsley
1 teaspoon fresh oregano or ¼ teaspoon dry oregano
2 tablespoons olive oil
Salt and pepper, to taste
1 avocado
6 Bibb lettuce leaves
Lime wedges, for garnish
Cilantro sprigs, for garnish
6 ounces plantain chips or tortilla chips
Before you begin: Wash your hands.
Tomatillos can be substituted with 1 small tomato, chopped.
Serve with crisp plantain chips, called chifles in South America.
Serves 6
Calories: 340; Calories from fat: 180; Total fat: 21g; Saturated fat: 3; Trans fat: 0g; Cholesterol: 25mg; Sodium 85mg; Total carbohydrate: 24g; Dietary fiber: 5g; Sugars: 2g; Protein: 16g
*Analysis includes plantain chips
Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics Complete Food and Nutrition Guide and 365 Days of Healthy Eating.
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