50 min
Type of dish: Fish
Temperature: Cold
Cuisine type: Peruvian cuisine
Allergens:
Fish
Fish
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
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
Lemon 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 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.