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Recipe of White Ceviche
Recipe

White Ceviche

30 mins
Low
47
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The simplest and most delicious way to make white ceviche will be with this recipe.
Learn more about Cassandra Goldberg

Ingredients

4 portions
  • 4 Fish fillets, (it can be Sierra, Oriental or Basa). Ask him to the super that I cut it into cubes for Ceviche
  • 1/2 cups olive oil
  • 12 lemons
  • salt, and pepper
  • dill, (very important)
  • 1 tomtato
  • 1 onion
  • 2 Green Chiles
  • 1 bag pitted green olive
  • 1 jar capers
  • 1 package fried or toasted corn tortilla, or crackers

Preparation

1 DAY BEFORE: In a bowl, put the fish and squeeze the lemon until the fish is completely submerged, as in a lemon pool. That is, to cook and be ready the next day to eat. Put it in the refrigerator, until the next day it will be your food
1 DAY AFTER: Remove the ceviche from the refrigerator. Leave the juice (if you do not like it very limonoso, you can empty it but it does not taste the same)
Chop the tomatoes, onions and chili. Combine with the ceviche in the bowl
Empty the capers and olives in the bowl and mix
Empty the 1/2 cup of olive oil and mix
To put Salt and Enheldo to the pleasure. The Enheldo is the basis for you to know delicious
Put in small glasses to serve and accompany with toast or crackers.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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