Cebiche (Serves 4)
Author: 
Recipe type: Entree
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Raw fish, salt, and chili peppers. That was the first recipe for Cebiche more than 500 years ago. It wasn’t until the arrival of the Spanish conquerors, with their ships full of new and mysterious ingredients, that Peruvians discovered limes and onions, and suddenly they found themselves adding new elements to their native meal, changing the flavor forever.
Ingredients
  • 1.5 lb sea bass or sole fillets cut into bite size cubes
  • 1 red onion, cut in fine slices
  • ½ Ají Limo pepper, chopped very fine, Salt
  • ½ garlic clove, chopped very fine
  • Juice of 12 limes
  • 2 tablespoons coriander leaves, sliced
  • 1 sweet potato, boiled, peeled and sliced
  • 1 giant kernel corn, boiled in water with 1 tablespoon of sugar
  • Lettuce leaves
Instructions
  1. Combine fish and onion
  2. and wash them together. Drain well.
  3. *Season with salt and Ají .
  4. *Add lime juice, and a couple of ice cubes or a couple of tablespoons of iced water.
  5. *Let rest for 5 minutes. Discard the ice. Sprinkle with coriander leaves.
  6. *Serve immediately with lettuce, giant kernel corn and sweet potatoes.
Nutrition Information
Serve size: 250gr Calories: 286 Fat: 8 g Saturated fat: 4g Unsaturated fat: 11 g Trans fat: 0 Carbohydrates: 31 g Sugar: 0 SodiumSodium: 0 Fiber: 4 g Protein: 23 g Cholesterol: 77 mg
Recipe by PERU DELIGHTS at https://perudelights.com/cebiche-star/