Ceviche

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Ingredients

  • Cucumber: ½
  • Fresh swordfish, without the skin or bones, cut into very thin slices: 300 g
  • Fresh shrimp, cut into halves: 200 g
  • Red onion, cut into very thin slices: 1
  • Peppers, seeded, finely minced 1
  • Salt: taste.
  • Lime juice: 5
  • Coriander, finely diced fresh: 3 tablespoons
  • Olive oil: taste.
  • Black pepper: taste.
  • Lettuce: ½

Directions

With the peeler potato, cut thin slices of cucumber in the longitudinal direction and put in a deep dish. On top arrange the thin slices of fish and shrimp. Add the onion and chillies, and sprinkle with salt. Sprinkle everything with the lime juice, and end with the chopped coriander. Mix the ingredients well so that the high reaches everyone and leave to marinate for a time.

Check to see if the fish has an opaque color, which means that the lime juice, cooked everything. Otherwise, add more juice and mix a little more. Arrange the ceviche on a plate and finish with slices of lime, olive oil and pepper. Serve with lettuce leaves, washed.

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