💡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 juiceover them, until it covers them completely.
Bowl
3
Cover and chill 20–30 minutes, until the fish changes color and looks "cooked".
Refrigerator
4
Slice the onion into thin rings and chop the chili pepper and cilantro.
KnifeCutting board
5
Drain about half the lemon juice from the fish and add the 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.
6
Stir gently and taste.
7
Serve immediately with pita bread or fries.
154calories
16 gprotein
5 gcarbs
8 gfat
● protein 41%● carbs 13%● fat 45%
Per serving (182 g), of 4 servings
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