Ceviche
Fresh fish cured in lime juice with tomatoes, onion, cilantro, and jalapeño.
- prep 15 min
- cook 0 min
- total 15 min
- serves 4
- intermediate
- Peru
Ingredients
- 400 g white fish
- 200 ml lime juice
- 2 tomatoes
- 1 red onion
- 3 tbsp cilantro
- 1 jalapeño
- 1 avocado
Steps
- Dice fish into small cubes.
- Cover with lime juice, refrigerate 30 minutes.
- Dice tomatoes, onion, jalapeño.
- Mix cured fish with vegetables and cilantro.
- Serve with avocado slices and tostadas.
≈ 200 kcal · 24 g protein · 10 g carbs · 8 g fat — per serving, estimate