Ecuadorian Ceviche – a delicious recipe with White meat fish, Shallot, Green Bell Pepper, Tomato, Cilantro, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
(plan ahead)
2
Put water to boil, in a medium-large glass tray spread the fish cubes evenly, when the water has boiled pour over the fish, just to cover them, leave it to chill. Once chill pour the juice from 10 of the limes season with salt and pepper and refrigerate 1-2 hours (overnight if possible)
3
(when about to serve)
4
Cut the shallots into small cubes, pour some salt on it scrub it and rinse with cold water, on separated bowls put the minced, shallots, green peppers, tomato without seeds, and season each one with lime juice and salt.
5
(The presentation)
6
In a small bowl put first the fish with some of its juice, about a teaspoon of each salad, some chopped cilantro, (leave the ketchup and mustard to own taste) serve with patacones.
125
kcal
Calories
44
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1lb of White meat fish (Mahi-Mahi or Blue Marlin) cut into 1/2 inch cubes, 15 limes (the green small acid ones), 1 Medium Shallot, 1 Green Bell Pepper, and more.
Yes, Ecuadorian Ceviche falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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