Simple Ceviche

Name: Simple Ceviche
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 1 Tbsp seeded and finely chopped jarred aji amarillo peppers or fresh habanero; 237 milliliters canchita corn (also known as chulpe); 118 milliliters fresh cilantro leaves, coarsely chopped, for garnish; 3 limes, juiced; 6 servings Kosher salt and freshly ground black pepper; 1 mediums red onion, very thinly sliced; 6 servings Salt; 454 grams yellowtail snapper or sea bass fillets, cut into 1/2-inch pieces; 473 milliliters Vegetable oil, for frying (about

Simple Ceviche might be just the main course you are searching for. One portion of this dish contains about 14g of protein, 9g of fat, and a total of 168 calories. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. This recipe is typical of South American cuisine. Head to the store and pick up kosher salt and pepper, cilantro leaves, vegetable oil, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

In a large mixing bowl, combine the fish with the onion, lime juice, and chile; season with salt and pepper. Toss gently to combine, being sure to coat the fish with the lime juice. Cover and refrigerate for 30 to 45 minutes, do not marinate longer or the acids from the lime will make the fish mushy.

Ingredients you will need

Salt And Pepper

Lime Juice

Chili Pepper

Onion

Fish

Lime

Equipment you will use

Mixing Bowl

Serve cold with cilantro and canchita on top. .

Ingredients you will need

Cilantro

Heat the oil in a large pot over medium-high heat for 2 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 6 to 8 minutes, drain the canchita on a platter lined with paper towels to remove excess oil. Season with salt while the corn is still warm and serve with ceviche.

Ingredients you will need

Popcorn