Ceviche Pescado
Ceviche Pescado
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 176
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 25
- Cholesterol
- 58
- Sodium
- 805
- Total: 15 min
- Prep: 15 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 176
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 25
- Cholesterol
- 58
- Sodium
- 805
- Total: 15 min
- Prep: 15 min
Ingredients
2 medium fillets fresh tilapia
Juice of 4 limes
1/4 cup chopped fresh cilantro
1 tablespoon aji limo chile paste or 1/2 aji limo pepper, minced (jalapeno pepper can be substituted if aji limo is unavailable)
1 teaspoon salt
1 clove garlic, minced
Lettuce, for serving
1 small red onion, thinly sliced
Boiled sweet potatoes, for serving
Choclo (whole kernel Andean corn, regular corn will do as well), for serving
Directions
- Lay the fillets out flat on a cutting board. Instead of cutting straight down across the "grain" of the meat, slice bite-size pieces diagonally down, slanting with the grain of the meat. This will produce a more open meat surface that the lime juice can penetrate.
- Squeeze the limes into a bowl and add the tilapia pieces, making sure they are completely soaked in the juice. The fish will begin to turn white. Add the cilantro, aji limo, salt and garlic, mixing thoroughly.
- Plate the fish on a bed of lettuce. Then add the onions to the bowl of left over juice (the favorite part of ceviche for many). Briefly swish the onions in the juice and then pile them on top of the fish, drizzling the remaining juice on the ceviche heap. Serve with boiled sweet potatoes and choclo.
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