Ceviche Verde
- Total Time
- 50 minutes
- Rating
- Comments
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Ingredients
- 1pound cleaned squid, in ½-inch rings
- 1chopped jalapeno pepper
- 3cloves garlic
- 1teaspoon dry oregano, preferably Mexican
- ¼cup red wine vinegar
- 1cup loosely packed flat leaf parsley leaves, finely chopped
- 1cup loosely packed cilantro leaves, finely chopped
- ½cup extra virgin olive oil
- ¼cup fresh lime juice
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
362 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 19 grams protein; 456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of water to a boil, add squid and cook 30 seconds. Drain, and place in ice water.
- Step 2
Place jalapeno pepper, garlic, oregano, vinegar and ¼ cup water in a blender, and puree. Transfer to a bowl, and add parsley, cilantro, olive oil and lime juice. Season to taste with salt and pepper. Drain squid, and add. Marinate 15 minutes, then serve.
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