💡Fish for ceviche must be very fresh: the acid changes the texture and color, but it doesn't replace cooking. Buy fish meant for eating raw and keep it cold until the last moment.
2
Place the fish cubes in a bowl and pour the lemon juice and the orange juice over them, until they cover them completely.
Bowl
3
Cover and chill 2 hours, until the fish changes color and looks "cooked".
Refrigerator
4
Drain about half the lemon juice from the fish and add the tomatoes, onion, chili pepper, cilantro, salt, black pepper and olive oil.
💡The lemon keeps "cooking" the fish: after the soaking time, drain off some of the juice and serve right away, or the fish turns rubbery.
5
Stir gently and taste.
6
Serve immediately with pita bread.
226calories
19 gprotein
8 gcarbs
13 gfat
● protein 34%● carbs 14%● fat 51%
Per serving (248 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
