4 fish fillets , (it can be Sierra, Oriental, or Basa). Ask the person at the supermarket to cut it into small cubes for ceviche.
1/2 cups olive oil
12 lemons
salt , and pepper
dill, (very important)
1 tomato
1 onion
2 green chiles
1 bag pitted green olive
1 jar capers
1 package tostadas, or crackers
Preparation
30 mins
0 mins
Low
1 DAY BEFORE: In a bowl, place the fish and squeeze the lemon until the fish is completely submerged, like in a lemon pool. This is to cook it and have it ready to eat the next day. Put it in the refrigerator until the next day when it will be your meal.
1 DAY AFTER: Take the ceviche out of the refrigerator. Leave the juice (if you don't like it too lemony, you can drain it, but it won't taste the same).
Chop the tomato, onion, and chili. Combine with the ceviche in the bowl.
Add the capers and olives to the bowl and mix.
Pour in 1/2 cup of olive oil and mix.
Add salt and Enheldo to taste. Enheldo is the base for it to taste delicious.
Serve in small cups and accompany with toast or crackers.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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