Ceviche is a seafood dish that is regularly served on the beaches of Mexico. Ceviche is usually accompanied by side dishes that complement its flavors, such as corn, sweet potato, lettuce, or avocado. As this dish is not cooked with heat, you must make sure that you only use fresh ingredients.

Mexican Ceviche recipe – 181 calories

Ingredients:
1 lb halibut fillets or 1 lb red snapper fillet or 1 lb sea bass fillets (or use a mixture of fish and shrimp)
1 cup diced fresh tomato
5-6 limes
1 green bell pepper, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons chopped cilantro or 4 tablespoons chopped parsley
1/2 teaspoon oregano
1 medium onion, finely chopped
2 jalapeno peppers, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons white vinegar
1 dash Tabasco sauce
lettuce leaf (to line the serving bowls)
black olives, sliced (optional, for garnish)
avocado (optional, for garnish)

Preparation:
1. Dice the fish into 1/2-inch pieces.
2. Marinate the fish in the lime juice overnight in the fridge, stirring often.
3. Pour off most of the lime juice, leaving it just moist.
4. Add the remaining ingredients except the avocado, lettuce and olives.
5. Toss well and arrange in individual serving bowls that are lined with lettuce leaves.
6. Garnish with sliced black olives and avocado slices if desired.

Servings: 4

Nutritional information for one serving:
Mexican ceviche calories: 181
Total fat: 2.2 g
Cholesterol: 68.1 mg
Sodium: 247.7 mg
Total carbs: 15.4 g
Fiber: 4.2 g
Protein: 27.3 g
Weight Watchers points: 3

Photo credit: y6y6y6

You might also like these low-calorie Mexican recipes:

• Rice Salsa recipe – 101 calories
• Jalapeno-Lime Chicken Breasts recipe – 162 calories
• Jicama Sticks recipe – 23 calories
• Roasted Serrano Chile Salsa recipe – 46 calories
• Mexican Cashew Snack recipe – 85 calories

Very easy and tasty side dish that can be served alongside tacos, enchiladas and taco lasagna.

Salsa Rice recipe – 101 calories

Ingredients:
1/2 cup long grain rice
1 cup chunky salsa
1 cup water

Preparation:
1. In a small saucepan, mix the rice, salsa and water.
2. Bring to a boil, cover the saucepan with a lid and reduce the heat to low.
3. Simmer, stirring a few times, for about 20-25 minutes (until the rice is tender).

Servings: 4

Nutritional information for one serving:
Calories: 101
Calories from fat: 2
Total fat: 0.3g
Cholesterol: 0mg
Total carbs: 22.5g
Fiber: 1.3g
Protein: 2.6g
WW points: 2

Photo credit: Wolf Göttin

Tags: recipe, cooking, diet, calories, salsa, rice, side dish, Mexican, Tex-Mex

Jalapeno-Lime Chicken recipe – 162 calories

Ingredients:
1 lb boneless skinless chicken breast halves
1 jalapeno pepper, seeded and diced
1 tablespoon lime juice
1 teaspoon lime zest
1 tablespoon olive oil
2-3 cloves garlic, peeled and minced
1 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
sliced black olives, for garnish (optional)
1 sliced jalapeno pepper, for garnish (optional)

Preparation:
1. Combine the diced jalapeno pepper, lime juice, lime zest, olive oil, minced garlic, cumin, salt and pepper in a resealable plastic bag.
2. Place the chicken in the bag and press to remove the excess air; seal tightly.
3. Turn the bag over several times in order to coat the chicken with the marinade mixture.
4. Chill for at least 30 minutes (or overnight).
5. Preheat the grill or oven broiler to medium-high heat.
6. Place the chicken on the grill or in the broiler pan.
7. Cook for about 12-15 minutes (or until the chicken is no longer pink and the juices run clear when pierced with a fork), turning twice to get grill marks.
8. Garnish with black olives and jalapeno slices if desired.

Servings: 4

Nutritional information for one serving:
Calories: 162
Calories from fat: 44
Total fat: 5g
Cholesterol: 65mg
Total carbs: 1.6g
Fiber: 0.3g
Protein: 26.5g
WW points: 4

Photo credit: PaulaG

Tags: recipe, cooking, diet, calories, jalapeno, pepper, lime, chicken, Mexican, main dish, spicy

Jicama Chili Sticks recipe – 23 calories

Ingredients:
1 1/2 lbs jicama
1 teaspoon chili powder
1 lime, to squeeze on the jicama

Preparation:
1. Peel the jicama and cut into pieces about 3″ x 1/2″ x 1/2″.
2. Arrange the jicama on a paper towel and sprinkle with lime juice.
3. Sprinkle with chili powder.
4. Arrange on a platter and serve ice cold.

Servings: 12

Nutritional information for one serving:
Calories: 23
Calories from fat: 0
Total fat: 0.1g
Cholesterol: 0mg
Total carbs: 5.7g
Fiber: 3g
Protein: 0.5g
WW points: 0

Photo credit: Bergy

Tags: recipe, cooking, diet, calories, jicama, chili, sticks, appetizer, snack, Mexican, vegetable

Roasted Serrano Salsa recipe – 46 calories

Ingredients:
6 serrano chilies
1 lb tomato, finely diced
1/4 cup orange juice
2 tablespoons red onions, minced
2 tablespoons cilantro, diced
2 tablespoons yellow bell peppers, diced
1 tablespoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon salt

Preparation:
1. In a cast iron skillet over medium-high heat, cook the serrano peppers until blackened.
2. Remove half of the blackened skin and discard.
3. Chop the chilies and combine them with the remaining ingredients.
4. Let stand 1 hour.
5. Cover and refrigerate until ready to serve.

Servings: 3 cups

Nutritional information for one serving:
Calories: 46
Calories from fat: 3
Total fat: 0.4g
Cholesterol: 0mg
Total carbs: 10.3g
Fiber: 2.4g
Protein: 1.8g
WW points: 0

Photo credit: Rita

Tags: recipe, cooking, diet, calories, roasted, serrano, peppers, salsa, sauce, vegetable, Mexican

Mexican Cashews recipe – 85 calories

Ingredients:
2 1/2 cups cashews
1 egg white
1 teaspoon chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
2 teaspoons salt
2 teaspoons sugar
vegetable oil cooking spray

Preparation:
1. Preheat the oven to 300 degrees F (150 degrees C).
2. Line a baking sheet with foil and spray with some vegetable oil cooking spray.
3. In a medium bowl, whip the egg white with a few drops of water until frothy.
4. Add the cashew nuts to the egg white and toss to mix.
5. Use a slotted spoon to transfer the cashews to a clean large bowl.
6. In a small bowl, mix the spices together and then sprinkle on top of the cashews; toss to coat.
7. Spread the cashew mixture in one layer on the baking sheet.
8. Bake for about 25-35 minutes (or until the cashews are crisp and browned), shaking or stirring once to make sure they toast evenly.
9. Transfer the cashews to another cool flat surface to cool and crisp.

Servings: 24

Nutritional information for one serving:
Calories: 85
Calories from fat: 60
Total fat: 6.7g
Cholesterol: 0mg
Total carbs: 5.2g
Fiber: 0.5g
Protein: 2.4g
WW points: 2

Photo credit: Sylvie

Technorati tags: recipe, cooking, diet, calories, Mexican, cashew, nuts, appetizer, snack

Jicama Salad recipe – 116 calories

Ingredients:
1 jicama (1 1/4 to 1 1/2 lbs)
a few green leaf lettuce leaves (to dress the edges of the bowl)
1 small cucumber, unpeeled
1 clove garlic, minced
1/2 cup red onion, slivered
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
3 tablespoons lite olive oil
1/4 teaspoon salt
1/4 teaspoon dried chili

Preparation:
1. Pare the jicama; cut lengthwise into 8 wedges, then cut the wedges crosswise into 1/8″ slices.
2. Cut the cucumber lengthwise and scoop out the seeds; cut the halves crosswise into 1/8″ slices.
3. In a large bowl, combine the jicama, cucumber and onion.
4. Toss lightly.
5. In a small bowl, mix the lime juice, garlic, lime rind, salt and dried chili.
6. Gradually add the olive oil, whisking continually until thoroughly blended.
7. Pour the dressing over the jicama mixture; toss lightly to coat the salad evenly.
8. Refrigerate for about 1-2 hours, covered, to blend the flavors.
9. Just before serving, line a shallow salad bowl with lettuce leaves and spoon the salad on top.

Servings: 6

Nutritional information for one serving:
Calories: 116
Calories from fat: 62
Total fat: 6.9g
Cholesterol: 0mg
Total carbs: 13.5g
Fiber: 5.9g
Protein: 1.3g
WW points: 2

Technorati tags: recipe, cooking, diet, calories, jicama, salad, vegetable, Mexican, side dish

Tomatillo Salsa Verde recipe – 112 calories

Ingredients:
1 lb tomatillos (about 15), husked, rinsed and chopped
3 chili peppers, with seeds
2 tablespoons fresh lime juice
3/4 cup fresh cilantro leaves or flat leaf parsley (1 bunch)
1 teaspoon sugar
1 teaspoon salt

Preparation:
1. Place all the ingredients in a food processor or blender; puree until smooth.

Servings: 2

Nutritional information for one serving:
Calories: 112
Calories from fat: 23
Total fat: 2.6g
Cholesterol: 0mg
Total carbs: 22.8g
Fiber: 5.5g
Protein: 3.6g
WW points: 2

Technorati tags: recipe, cooking, diet, calories, tomatillo, salsa verde, sauce, vegetable, Mexican

Grilled Halibut Tacos recipe – 145 calories

Ingredients:

For the halibut
3/4 lb halibut
1 tablespoon vegetable oil
1 tablespoon orange juice
1 tablespoon lime juice
1 tablespoon lemon juice
salt and freshly ground black pepper, to taste

For the salsa
1 beefsteak tomato
1 garlic clove
1/2 red bell pepper
1/2 chipotle chile (canned in adobo), diced
1/4 onion
1 tablespoon olive oil
1/4 cup tequila
1/4 cup cilantro leaf, chopped
1 lime, juice of
salt and freshly ground black pepper, to taste

For the tacos
8 corn tortillas
2 limes, wedged
1 bunch cilantro

Preparation:
1. Preheat a grill pan on high heat.
2. Season the fish with salt and pepper to taste.
3. Rub the grill pan with vegetable oil.
4. Place the halibut in the hot pan and grill for about 4 minutes, then turn to grill on the other side.
5. Baste the fish with the citrus juice.
6. Turn the fish and continue to grill until cooked through.
7. Remove the fish from the pan and let cool.
8. Flake the fish and side aside while preparing the salsa.
9. To prepare the salsa: Heat a pan on medium heat.
10. Place the tomato, garlic clove, pepper and onion in the pan.
11. Dry roast the vegetables for about 8-10 minutes (or until lightly caramelized).
12. Combine the dry roasted ingredients, chopped chipotle pepper, olive oil, lime juice and cilantro in the container of a blender or food processor; process until smooth.
13. Mix in the tequila and season with salt and black pepper to taste.
14. Divide the flaked halibut onto the corn tortillas.
15. Spoon the salsa onto the fish.
16. Top with cilantro and lime juice.

Servings: 8 tacos

Nutritional information for one serving:
Calories: 145
Calories from fat: 46
Total fat: 5.2g
Cholesterol: 13mg
Total carbs: 15.3g
Protein: 10.8g

Photo credit: justcallmetoni

Technorati tags: recipe, cooking, diet, calories, grilled, halibut, taco, salsa, fish, main dish, snack, Mexican

Mosaic Fruit Roll Ups recipe – 125 calories

Ingredients:
2 large flour tortillas
1 cup strawberries, diced
1 cup peaches, sliced
3 kiwi, peeled and sliced
3 ounces strawberry cream cheese
icing sugar (optional)
mint sprig (optional)

Preparation:
1. Spread the cream cheese on the white surface of each tortilla.
2. Arrange the kiwi slices over the top 2/3 of the tortilla, leaving the bottom 1/3 with cream cheese only.
3. Top the kiwi with a layer of peach slices and then diced strawberries.
4. Roll the tortilla toward the end that’s only covered with cream cheese.
5. Chill for 10-15 minutes.
6. Slice each tortilla roll into 8 slices each.
7. Garnish with icing sugar and mint sprigs (if desired) and serve.

Servings: 16

Nutritional information for one serving:
Calories: 125
Calories from fat: 69
Total fat: 7.8g
Cholesterol: 20mg
Total carbs: 11.6g
Protein: 2.9g

Photo credit: Deb’s Recipes

Technorati tags: recipe, cooking, diet, calories, fruit, rolls, dessert, breakfast, Mexican