-
Active Time
10 minutes
-
Total Time
10 minutes
Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.
Ingredients
Serves 4
To serve:
Step 1
Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
Step 2
Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
Step 3
Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.
Leave a Review
Reviews (1)
Back to Top我评论这道菜没有了it. Note that there is no acidic marinating of the fish for any length of time in this recipe so it is basically prepared raw fish. Most ceviche recipes call for either a partial hot cooking or extended marinating to "cook" the seafood. This recipe would be best for very fresh fish if preparing this way. Otherwise, marinate the fish in the lime/lemon juice first as in other ceviche recipes.
miamiboy
NSB, FL
1/10/2016
See Related Recipes and Cooking Tips
-
Cookbook Review: Peru by Gastón Acurio
A new cookbook from Lima's most famous chef covers a lot of territory. But how much can it teach you about Peruvian food?
