Peruvian recipe for cebiche
12 oz (350 g) firm white fish fillets, preferably sea bass 2 chillies 8 spring onions Juice of 3 limes
1 small red pepper
2 sweet potatoes
2 heads maize Heart of a Cos lettuce
2 tablespoons fresh chopped parsley
Halve, deseed and finely slice the chillies. Slice the onions, dice the fish into 1″ (2.5 cm) pieces and put these in a glass dish with the chillies and onion. Pour the lime juice over, and turn the mixture several times. Leave in the fridge for 6 hours, turning occasionally. It will ‘cook’ through until the fish is opaque. Deseed and slice the red pepper, peel and dice the avocado, and mix these with the fish. Peel, halve and boil the sweet potatoes for about 15 minutes until tender. Drain and slice thickly. Boil the maize until cooked, and cut each cob into 4 or 5 pieces.
Cover a flat dish with the washed, shredded lettuce, and transfer the fish mixture onto it with a slotted spoon. Sprinkle with the parsley, and surround with the sweet potato and maize slices. This makes a good lunch dish served with ice-cold beer.
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