__If you're looking for a nutritious, low calorie and super easy to make recipe that will make you want to eat it all, search no more. This Peruvian ceviche is all in one. The only secret is that you "cook" the fish in acids provided by the lime and lemon juices. Serve it with tortillas and avocado, and you have a super healthy meal. Here's the recipe. ¡Buen provecho!
Find other great recipes in ¿Qué más? 5 easy Spring recipes using Latino ingredients!
__Peruvian ceviche
__Yields 4-6 portions
__Ingredients
__2 pounds of tilapia (or red snapper, sea bass or other firm-fleshed fish) fillets, cut into ½ inch pieces
¾ cup of fresh squeezed lime juice
¾ cup of fresh squeezed lemon juice
1 red onion, finely diced
4 garlic cloves minced
1 habanero pepper, deveined, seeded and finely diced
2 teaspoons of salt
½ cup of cilantro leaves, finely chopped
Preparation:
In a non-reactive bowl, place the fish, onion, garlic and habanero pepper.
Mix the salt with the lime and lemon juice. Cover the fish with the lime and lemon juices. Sprinkle the cilantro.
Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices.
Place in the refrigerator (for at least 4 hours or overnight).
Image via Enriqueta Lemoine
