SuChef Recetas
Peruvian

Ceviche de Pescado Fresco

Classic Peruvian ceviche with ultra-fresh white fish marinated in lime juice, red onion, cilantro, and aji amarillo. Bright, tangy, and refreshing with perfect texture.

50 minmedium4 porciones
Ceviche de Pescado Fresco

Generado por IA — no es consejo médico. Verifica antes de cocinar.

Contiene

Pescado
Tiempo de preparación
20 min
Tiempo de cocción
30 min
Tiempo total
50 min

Ingredientes

Utensilios

  • Large glass mixing bowl
    Alternativa: Ceramic bowl
  • Sharp chef's knife
  • Citrus juicer
    Alternativa: Fork and hands

★ = Esencial

Instrucciones

  1. Cut Fresh white fish fillets into 1-inch cubes. Place in large glass or ceramic bowl.

    ✓ Punto de control: Even 1-inch cubes, no skin or bones remaining

  2. Add Lime juice, Red onion sliced thin, Fresh cilantro chopped, Aji amarillo paste, and salt. Stir gently.

    ✓ Punto de control: Fish completely coated in lime juice

  3. Cover and refrigerate. Stir once halfway through. Fish will turn opaque.

    ✓ Punto de control: Fish is opaque white with bright citrus aroma

Nutrición

(por porción)

180
Calorías
28g
Proteínas
8g
Carbohidratos
3g
Grasas
1g
Fibra

Conservación

Refrigerador: 1 días

Best eaten immediately. Leftovers can be refrigerated up to 24 hours.

Recalentado: Do not reheat. Serve cold.

Variaciones

  • Mixed Seafood Ceviche: Replace half the fish with shrimp and scallops
  • Spicy Aji Ceviche: Double aji amarillo and add minced habanero
  • Mango Ceviche: Add diced mango and cucumber for sweetness and crunch
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