RCI-SF.001.0002.001

Cebiche de pescado

Name: Cebiche de pescado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 pounds of white fish (mahi mahi is an excellent choice); 1 unit juice from about 8 large limes; 3 unit red peppers (diced); 3 unit finely diced jalapeño pepperss (to your preference); 1 unit salt and pepper to taste; 3 large onion (sliced into half-rings); 1 unit bunch of finely chopped cilantro; 3 unit lettuce leaves per plate; 16 to 24 unit corn cobs cut into 2 inch pieces (cooked as usual); 5 or 6 unit sweet potatoes (boiled and peeled)

Cebiche de pescado from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

of white fish (mahi mahi is an excellent choice)
4 pounds
juice from about 8 large limes
1 unit
red peppers
diced
3 unit
finely diced jalapeño pepperss (to your preference)
3 unit
salt and pepper to taste
1 unit
onion
sliced into half-rings
3 large
bunch of finely chopped cilantro
1 unit
lettuce leaves per plate
3 unit
corn cobs cut into 2 inch pieces
cooked as usual
16 to 24 unit
sweet potatoes
boiled and peeled
5 or 6 unit

Method

Wash and de-bone the fish and cut them into ½ inch x ½ inch chunks.

Season the fish with salt, pepper, red pepper and jalapeño. Marinate the fish for 1 hour to ”cold cook”. You should have enough lime juice to completely cover the fish.

Add onion. Mix gently. Marinate for 1 more hour.

Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of sweet potato.

Cebiche de pescado

Ingredients

Method

What Makes This Variant Distinct