Fish Ceviche

🛒 Ingredients

• White fish fillet (e.g., cod, snapper) 150 g · 129 kcal
• Fresh lime juice 60 g · 16 kcal
• Red onion, thinly sliced 38 g · 15 kcal
• Fresh cilantro, chopped 7 g · 2 kcal
• Aji Limo (Peruvian chili), minced (or serrano/habanero) 3 g · 1 kcal

👨‍🍳 Instructions

1. Cut the white fish fillet into bite-sized cubes (about 1.5-2 cm). Place the fish cubes in a non-reactive bowl.
2. Add the freshly squeezed lime juice, thinly sliced red onion, minced Aji Limo (or substitute chili), and chopped cilantro to the fish. Season generously with salt.
3. Gently mix all ingredients, ensuring the fish is fully submerged in the lime juice. Refrigerate for 15-20 minutes, or until the fish becomes opaque.
4. Serve the Fish Ceviche immediately as an appetizer or light main course, garnished with additional cilantro if desired. Traditionally served with sweet potato and corn.