50 min
Type of dish: Fish
Temperature: Cold
Cuisine type: Peruvian cuisine
Allergens
Fish
Fish
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Tilapia 1.0 kg
Table salt 5.0 g
Ground black pepper 0.5 g
Lime 0.2 kg
Lemons 0.2 kg
Ginger 20.0 g
Coriander 50.0 g
Red onion 0.2 kg
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)
Fiber 82.88 g
Saturates 9.16 g
Monounsaturated fatty acids 5.01 g
Polyunsaturated fatty acids 4.86 g
Cholesterol 100.0 mg
Calcium 211.13 mg
Iron 213.49 mg
Zinc 0.36 mg
Vitamin A 9831.64 ug
Vitamin C 878.04 g
Folic acid 32.17 ug
Salt (Sodium) 1017.94 mg
Sugars 74.37 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.