Tilapia cebiche
50 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Tilapia
1.0 kg
Table salt
5.0 g
Ground black pepper
0.5 g
Lime
0.2 kg
Lemon
0.2 kg
Ginger
20.0 g
Salad tomato
0.2 kg
Yellow pepper
0.05 kg
Ibarra chilli
10.0 g
Elaboration
For the marinade:
- Squeeze the lemons and the lime, add a piece of ginger and chopped coriander.
- Let settle for 30 minutes and strain.
For the cebiche:
- Cut the onion into julienne and keep in cold water for 10 minutes. Drain well.
- Chop the yellow pepper, the Ibarra chilli (better ají limo) and some coriander.
- Peel the tomato and dice.
- Clean and completely debone the tilapia.
- Cut it into sloped fillets or into 1x1cm cubes, season with salt and freshly ground pepper.
- Marinate for two minutes in the lemon and lime juice .
- Add all the chopped vegetables, and serve.
Nutritional information (1 portion)
Energy
233.24
kcal
Carbohydrates
6.9
g
Proteins
41.74
g
Lipids
3.78
g
Fiber
2.27
g
Saturates
1.16
g
Monounsaturated fatty acids
1.01
g
Polyunsaturated fatty acids
0.85
g
Cholesterol
100.0
mg
Calcium
70.1
mg
Iron
1.45
mg
Zinc
0.28
mg
Vitamin A
67.7
ug
Vitamin C
59.37
g
Folic acid
25.52
ug
Salt (Sodium)
497.56
mg
Sugars
4.46
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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