Healthy Cinco de Mayo Recipe: Grouper Ceviche

Happy Cinco de Mayo from the H3 Healthy Kitchen! We have a new recipe inspired by this festive holiday, Grouper Ceviche. For a perfectly, healthy Cinco de Mayo meal under 400 calories, pair this Grouper Ceviche recipe with our H3 Spanish Rice. For a twist on the traditional margarita, treat yourself with our Margarita Lime Cupcakes OR just stick with the classic and enjoy our 100 calorie H3 Skinny Margarita.



Ingredients:

8 ounces Grouper, diced

½ each Avocado, diced

1 Tablespoon Olive oil

½ each Jalapeno pepper, small diced

½ teaspoon Salt

2 each Garlic cloves, minced

¼ cup Lime juice, fresh

½ each Red onion, small diced

1/2 teaspoon Black pepper, ground

2 tablespoons Cilantro, chopped

Method:

• In a medium sized bowl combine grouper and lime juice, allow to marinate for about 20-30 minutes in refrigerator, or until a cube of fish no longer looks raw in the center.


• In a bowl mix together; avocado, olive oil, jalapeno, salt, garlic, red onion, black pepper, and cilantro.


• Add grouper.


• Serve cold and enjoy!

Chef’s Note: Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. Feel free to substitute other types of seafood; mahi mahi, scallops, or striped bass.

Nutrition: 

Serves: 4

Calories: 130

Fat: 8 grams

Protein: 11 grams

Have a safe and healthy Cinco de Mayo!

Cinco de Mayo Bonus Recipe: Tomatillo Salsa

Have you ever visited a Mexican restaurant and as soon as you tried their salsa you could tell it was homemade? There can be a huge difference in quality and flavor when comparing store-bought salsa to freshly prepared salsa. Jazz up taco night with this delicious (and easy) salsa recipe!

INGREDIENTS:
1 ½ pounds Tomatillos, husked, and washed
½ cup Onions, chopped
½ cup Cilantro leaves
1 tablespoon Lime juice, fresh squeezed
¼ teaspoon Sugar
2 Jalapenos, cleaned and cut
¼ teaspoon Salt

PREPARATION:
• Preheat grill or cast iron skillet
• Place tomatillos on grill until skin is slightly blackened
• Then cut in half and place all ingredients in blender or food processor.

Chef's Note: You can use this salsa as a topping for enchiladas, tacos, baked chicken or as a dip with baked tortilla chips, carrots or celery.

Number of Servings: 4
Serving Size: ½ cup
Calories: 35
Fat Grams: 0