Ceviche is a simple and at the same time unusual dish of fish and seafood that came to the world cuisine from Peru.
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | Fijian |
Ingredients
Ingredients- 450 gr. boneless and skinless sea bass fillet, cut into small pieces
- 1 cup white vinegar
- 0.75 cup coconut milk
- 0.25 cup finely chopped fresh cilantro
- 3 green onions, chopped thinly
- 1 ripe tomato, seeded and chopped finely
- 1 small red pepper, seed, and chop finely
- 1 small yellow pepper, seed, and chop finely
- 0.5 small red onion, finely chopped
- 2 tablespoon. freshly squeezed lime juice and slices for serving
- Kosher salt and freshly ground black pepper
Print Recipe
Pin Recipe Instructions
- In a large bowl, combine chopped fish with white vinegar.
- Leave to marinate for 30 minutes, then drain and rinse the fish.
- Return the fillets to the bowl along with the coconut milk, cilantro, green onions, tomato, bell peppers, and red onions, and stir gently.
- Add lime juice, salt, and pepper and refrigerate for 20-30 minutes.
Enjoy your meal!
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