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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This is a typical dish from Peru, I know that many other countries disputed the origin of this delicious appetizer but any of them can compite with our Peruvian treasure. One of the most important tips to prepare a good Cebiche is to rub the fish with garlic (paste) before to cut it in little pieces. Another secret is to marinate onion with lemon juice and fish with lemon juice separated for about three hours. Ingredients:
2 lbs of white fish (tilapia) |
3 medium onions, diced very fine |
8 lemons |
3 garlic, gloves (paste) |
1 dash salt |
1 dash pepper |
cilantro |
hot yellow pepper (optional) |
Directions:
1. Rub the pieces of fish with garlic paste before to cut it in small squares (1x1) and set aside.
2. Cut the onion vertically very fine. Wash them with salt and hot water.
3. In a bowl place the onion with juice of 4 lemons cover and set aside.
4. In a separate bowl place the fish with juice of 4 lemons, cover and set aside.
5. after 2 hours mix the onion with the fish, add salt and pepper and let stand for one more hour.
6. Serve with sweet potato and a piece of corn.
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