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 77.39 g
Saturates 8.67 g
Monounsaturated fatty acids 4.76 g
Polyunsaturated fatty acids 4.6 g
Cholesterol 100.0 mg
Calcium 192.18 mg
Iron 200.53 mg
Zinc 0.28 mg
Vitamin A 9232.93 ug
Vitamin C 810.62 g
Folic acid 25.52 ug
Salt (Sodium) 985.87 mg
Sugars 68.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.