In a small bowl, whisk the vinegar, lemon juice, soy sauce, honey, sesame oil, ginger and black pepper until smooth.
Bowl
To assemble
2
Cut the fish into small cubes of about 1 cm and keep cold.
KnifeCutting board
💡Fish for ceviche must be very fresh: the acid changes the texture and color, but it doesn't replace cooking. Buy fish meant for eating raw and keep it cold until the last moment.
3
Add the dressing to the fish, stir and chill 5 minutes in the fridge.
Refrigerator
4
Cut the avocado into cubes of a similar size.
KnifeCutting board
5
Arrange a layer of avocado on the bottom and set the fish on top.
6
Sprinkle the green onion and sesame seeds on top.
7
Serve immediately with toast.
347calories
24 gprotein
5 gcarbs
24 gfat
● protein 29%● carbs 6%● fat 65%
Per serving (233 g), of 4 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
Rice vinegar: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Rice vinegar →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Honey: measured in tsp in this recipe: 1 tsp = 7 g · 304 kcal per 100 g · More about Honey →
Fresh ginger: measured in tsp in this recipe: 1 tsp = 5 g · 80 kcal per 100 g · More about Fresh ginger →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
