Light and Lean
Barramundi Ceviche
with Corn and Tomatoes
- 20m prep
- 30m cook
- Serves 4
Barramundi Ceviche
-
RECIPE CREATED BY
Nicole Gaffney -
Pairs With Lime Cocktail
-
Perfect for Hot Summer
-
Perfect for Parties
Ingredients
2
sweetcorn cobs
shucked
shucked
⅓
cup
red onion
diced
diced
1
jalapeno pepper
minced, seeds removed for less heat
minced, seeds removed for less heat
1
cup
tomato
diced
diced
¾
cup
fresh lime juice
from about 5 medium limes
from about 5 medium limes
¾
teaspoon
salt
plus more for plantains
plus more for plantains
1
pound
The Better Fish® Barramundi Skinless Fillets
2
tablespoons
cilantro (coriander herb)
minced
minced
1
green plantain
unripe
unripe
1
vegetable oil
frying
frying
Nutrition per serving
| Calories | 262.44kcal | 13% |
|---|---|---|
| Fat | 6.08 | 9% |
| Carbs | 33.25 | 13% |
| Sugars | 10.43 | 12% |
| Protein | 20.08 | 40% |
| Sodium | 467.77mg | 23% |
| Fiber | 3.45 | 12% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 262.44kcal | 13% |
|---|---|---|
| Fat | 6.08 | 9% |
| Saturated Fat | 1.16 | 6% |
| Monounsaturated Fat | 1.48 | 148% |
| Polyunsaturated Fat | 1.5 | 150% |
| Carbs | 33.25 | 13% |
| Fiber | 3.45 | 12% |
| Sugars | 10.43 | 12% |
| Protein | 20.08 | 40% |
| Cholesterol | 42.81mg | 14% |
| Sodium | 467.77mg | 23% |
| Calcium | 23.81mg | 3% |
| Magnesium | 10.72mg | 3% |
| Potassium | 689.27mg | 20% |
% Daily Value*
| Iron | 0.46mg | 3% |
|---|---|---|
| Zinc | 0.17mg | 2% |
| Phosphorus | 23.65mg | 3% |
| Vitamin A | 206.35mkg | 26% |
| Thiamin B1 | 0.03mg | 3% |
| Riboflavin B2 | 0.02mg | 1% |
| Niacin B3 | 0.44mg | 3% |
| Vitamin B6 | 0.07mg | 5% |
| Folic Acid B9 | 16.17mkg | 8% |
| Vitamin B12 | 0mkg | 0% |
| Vitamin C | 31.33mg | 39% |
| Vitamin D | 7.65mkg | 153% |
| Vitamin E | 0.9mg | 8% |
| Vitamin K | 10.24mkg | 14% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
8.4/10
Health score
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
| Fiber 3.45 | 12% DV |
| Protein 20.08 | 40% DV |
| Calcium 23.81mg | 3% DV |
| Magnesium 10.72mg | 3% DV |
| Potassium 689.27mg | 20% DV |
| Iron 0.46mg | 3% DV |
| Vitamin A 206.35mkg | 26% DV |
| Vitamin C 31.33mg | 39% DV |
Nutrients with negative impact
| Saturated Fat 1.16 | 6% DV |
| Carbs 33.25 | 13% DV |
| Sugars 10.43 | 12% DV |
| Cholesterol 42.81mg | 14% DV |
| Sodium 467.77mg | 23% DV |
A great addition to any party. A summer favorite, this dish is sure to impress and pairs perfectly with a side of fresh plantain chips.
Instructions
Step 1
Bring a medium pot of water up to a boil and drop in the corn. Cook for about 3 minutes, then remove and allow to cool completely. Once cool, use a knife to remove the kernels from the cob, then place them in a large mixing bowl. Add the red onion, jalapeño, tomatoes, lime juice and salt, then mix to combine.
Step 2
Blot the barramundi fillets with paper towels to absorb any excess moisture. Use a very sharp knife to carefully remove the bloodline from the center of each fillet, then slice in half lengthwise. Thinly slice the barramundi crosswise, against the grain, and add to the bowl along with the cilantro.
Toss to combine, then place in the refrigerator for 15-30 minutes, depending on your preferred level of “doneness.” Be sure to check the ceviche and give it a mix every so often. As the fish marinates in the lime juice it will develop more of a “cooked” texture, and will begin to deteriorate after a few hours.
Step 3
While the ceviche is marinating, use a mandoline or sharp knife to thinly slice the plantain lengthwise into long strips. Heat about 1 inch of vegetable oil in a large saute pan with high sides over medium-high heat.
When the oil is hot, drop in a few slices of plantain at a time and fry until golden brown and crisp, turning over once if necessary. Transfer to paper towels to drain, then sprinkle with salt while still hot. Repeat with the remaining slices.
Step 4
Serve the chilled ceviche with the plantain chips. Be sure to keep the ceviche cold, and consume within 3 hours of making.
Suggested sides
-
Roasted
Vegetables
CHEF TIP
Use leftover scraps in soups, sandwiches, and mayo-based sauces.
You may also like
-
Chef Inspired
-
Everyday Staples
Sautéed Barramundi with Vegetable Risotto and Tomato Wine Sauce
-
Family-Friendly
Something for everyone
Explore all of our delicious barramundi bites on the recipes page.
All recipes
