Very traditional Peruvian ceviche with sea bass or flounder. Peruvian ceviche is distinguished from the Mexican in part by very short marinading times.
Provided by Wendy H.
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut fish into bite size pieces and mix with onion in large bowl.
- Wash onion & fish; drain well.
- Season with salt and aji limo.
- Toss fish preparation quickly in lime juice.
- Refresh with a coupe of ice cubes. Mix well and remove ice before it has a chance to melt.
- Serve ceviche immediately in a deep dish. Accompany with boiled sweet potato, corn, and lettuce.
Nutrition Facts : Calories 277.1, Fat 4.4, SaturatedFat 1.1, Cholesterol 81.3, Sodium 141.1, Carbohydrate 24, Fiber 2, Sugar 5.5, Protein 38.7
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