Meats and seafood
Tuna Ceviche
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Recipe submitted by DaVita dietitian Maria from Arizona.
Yield: 3 portions
Serving size: 1/4 cup plus 6 crackers
Ingredients
- one 6-ounce can low-sodium tuna, packed in water
- 1 tablespoon cilantro, chopped
- 1/2 cup purple or yellow onion, chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon Mrs. Dash®
- 1/2 cup lemon juice from fresh lemons
- 18 saltine crackers, unsalted tops
Preparation
- Drain tuna and pour into a small mixing bowl. Flake with a fork.
- Mix the cilantro, onion, black pepper and Mrs. Dash seasoning with the tuna.
- Pour fresh lemon juice over the tuna mixture and mix ingredients well.
- Cover and place in refrigerator to marinate for at least 2 hours.
- Serve 1/4 cup ceviche with 6 saltine crackers, unsalted tops.
Nutrients per serving
- Calories: 163
- Protein: 16 g
- Carbohydrate: 18 g
- Fat: 3 g
- Cholesterol: 17 mg
- Sodium: 192 mg
- Potassium: 258 mg
- Phosphorus: 120 mg
- Calcium: 40 mg
- Fiber: 1.0 g
Renal and Renal Diabetic Food Choices
- 2 meat
- 1 starch
Carbohydrate Choices
- 1
Helpful Hints
- If low-sodium, canned tuna is unavailable, look for the brand of tuna lowest in sodium and rinse under running water for 1 to 2 minutes to further reduce sodium content.
- Traditional ceviche is made from raw fish or seafood marinated in lemon or lime juice. Acid from the lemon “cooks” the fish. This is a safer version of ceviche for kidney patients.
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