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CEVICHE de Pescao

The document provides a recipe for ceviche de pescao, a South American dish of raw fish cured in lime juice. The recipe calls for fish fillets, lime juice, red onion, green olives, green chilies, tomatoes, coriander, olive oil, and sugar. The fish is cured in lime juice for 1 hour 30 minutes then combined with the other ingredients and served with tortilla chips.

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25 views1 page

CEVICHE de Pescao

The document provides a recipe for ceviche de pescao, a South American dish of raw fish cured in lime juice. The recipe calls for fish fillets, lime juice, red onion, green olives, green chilies, tomatoes, coriander, olive oil, and sugar. The fish is cured in lime juice for 1 hour 30 minutes then combined with the other ingredients and served with tortilla chips.

Uploaded by

javalonjil
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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CEVICHE de pescao

Ingredients
500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly
sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion, sliced into rings
handful pitted green olives, finely chopped
2-3 green chillies, finely chopped
2-3 tomatoes, seeded and chopped into 2cm pieces
bunch coriander, roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips, to serve

Method
In a large glass bowl, combine the fish, lime juice and onion. The juice should
completely cover the fish; if not, add a little more. Cover with cling film and place in
the fridge for 1 hr 30 mins.

Remove the fish and onion from the lime juice (discard the juice) and place in a bowl.
Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with
a good pinch of salt and sugar. This can be made a couple of hours in advance and
stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a
glass of cold beer.

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