Chilean Ceviche

🛒 Ingredients

• White fish (e.g., Hake, Cod, or Corvina) 125 g · 100 kcal
• Lemon and/or lime juice, freshly squeezed 30 g · 8 kcal
• Red onion, thinly sliced 38 g · 15 kcal
• Fresh cilantro (coriander), chopped 4 g · 1 kcal
• Aji verde (Chilean green chili), minced (seeds removed for less heat) 3 g · 1 kcal

👨‍🍳 Instructions

1. Cut the white fish into 1-2 cm (1/2-3/4 inch) cubes and place them in a non-reactive bowl.
2. Add the thinly sliced red onion, chopped cilantro, and minced aji verde to the bowl with the fish.
3. Pour the fresh lemon and/or lime juice over all ingredients, then season with salt and freshly ground black pepper to taste.
4. Gently mix everything together to ensure the fish is well coated with the citrus juice. Cover the bowl and refrigerate for 20-30 minutes, allowing the fish to 'cook' in the acid.
5. Serve the Ceviche Chileno immediately, chilled, typically as an appetizer or a light main course.