Red Snapper Ceviche with Peppers

Name: Red Snapper Ceviche with Peppers
Prep time: 180 min
Yield: 4
Cuisine: Peruana
Ingredients: 4 tablespoons red snapper, chopped; 5 lime, in its juice; 1/2 bottles red salsa, spicy; 1/4 onion, chopped; 1 cord fresh cilantro; 1 tomato, chopped; Milpa Real® tostada shell

Milpa Real

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.

Reviewed by Editorial Team of Kiwilimón

Published: 29-07-2010

Preparation

Low

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.

At the moment, this recipe does not have nutritional information.

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Presentation

Serve in glass plates, garnish with cilantro and a wedge of lemon. Accompany with Milpa Real Toasts.

Red Snapper Ceviche with Peppers

Ingredients

Preparation

Nutritional information

Presentation

Tips

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