Ceviche
A Latin American dish made with raw fish or seafood cured in citrus juice, mixed with onions, chili peppers, and fresh herbs.
Instructions
- Cut the fish into small, bite-sized cubes, about 1/2 inch (1.25 cm) pieces.
- In a large glass or ceramic bowl, combine the lime juice and lemon juice.
- Add the fish cubes to the bowl, ensuring they are fully submerged in the citrus juice. Cover and refrigerate for 15-20 minutes, stirring gently once or twice.
- While the fish is marinating, thinly slice the red onion and aji limo (or serrano peppers).
- After the fish has 'cooked' in the citrus juice (it should appear opaque), remove from the fridge and drain most of the juice, leaving just a little to keep the fish moist.
- Add the sliced red onion, aji limo, and chopped cilantro to the fish. Gently toss to combine.
- Season with salt and freshly ground black pepper to taste, and drizzle with olive oil.
- Serve the ceviche immediately, garnished with boiled corn kernels and slices of boiled sweet potato on the side.
Nutritional Information & Health Goals
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