Enjoy this fabulous by Jessica Fishman Levinson, MS, RD, CDN
Registered Dietitian & Nutrition Consultant
Salmon Ceviche in Cucumber Cups: A Nutritioulicious Hors D’oeurves!
Over the next few weeks you’re probably busier than ever with holiday parties that will be filled with cocktails and hors d’oeurves galore. All those mini bites of food can add up calorie-wise while leaving you hungry for more. And let’s not forget the festive cocktails that look so delish, but will go to your head and your belly. Now don’t get me wrong – I’m all for enjoying good food with family and friends, but you don’t need to live it up just to make a resolution come new year’s day. Instead, resolve over the next couple of weeks to be mindful of what you eat and drink every day throughout the holidays. And when it comes to those pigs in a blanket and eggnog shooters, remember that moderation is the key.
Your best bet is to have an assortment of hors d’oeurves that would be the equivalent of a balanced plate of food, made up of vegetables, lean protein, and whole-grain or high-fiber carbohydrates. One of my favorite dishes is ceviche, a popular South American dish made from fresh, raw seafood marinated in citrus juice. Although the dish is not cooked by heat, the citrus in a sense “cooks” the fish by breaking down its protein fibers. Although ceviche is often served as an appetizer, I love to serve it as an hors d’oeurves. When served in cucumber cups you get a light, refreshing bite with a bit of a kick from hot peppers. It sure sounds nutritioulicious to me!
SALMON CEVICHE IN CUCUMBER CUPS
Serves about 8
- 2 tablespoons finely chopped shallots
- 1 medium red onion, finely chopped
- 1-2 jalapeño peppers, finely chopped (add the seeds if you want it hot!)
- 1/3 cup finely chopped cilantro, plus extra for garnish
- 1/3 cup freshly squeezed lime juice
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup extra virgin olive oil
- 1-2 pounds salmon fillet, skin removed and diced into ½-inch cubes
- 2 English cucumbers, peeled
- In a medium bowl, mix together the shallots, red onion, jalapeño peppers (and seeds if using), 1/3 cup cilantro, lime juice, salt, pepper, and oil. Add the diced salmon and coat with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours prior to serving.
- Cut the cucumbers crosswise into ½-inch thick rounds. Using a small spoon, scoop out the seeds to form a well, making sure to leave a thin bottom to the cup.
- When ready to serve, place a spoon full of ceviche in each cucumber cup. Garnish with cilantro, if desired.
Nutrition Facts (per serving): 158 calories, 12 g protein, 4 g carbohydrates, 1 g fiber, 11 g fat, 1.5 g saturated fat, 31 mg cholesterol
You can find Jessica Fishman Levinson, MS, RD, CDN at: Website: www.nutritioulicious.com
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