Fish ceviche is cooked in lemon; in this recipe, the ceviche is made with red snapper and is delicious and fresh for summer days. Serve with Milpa Real Toasts as an appetizer or snack.
Cut the peppers into small cubes.
Place the fish in 3/4 of the lemon juice and refrigerate for 3 hours.
After this time, drain and discard the liquid.
Mix the hot sauce, tomatoes, onion, peppers, a little chopped cilantro, and the remaining lemon juice. Season with salt and pepper.
Gently incorporate the fish by mixing carefully.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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