The Ceviche Project: Story Of A Brave Foodtrotter Girl & Lime Zest Recipe – a delicious recipe with filet of gurnard, limes, shallot, handful cilantro, Extra-virgin olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Important: always freeze the fish fillet for at least 24 hours. Defrost it before preparing your ceviche.
2
Dice the fish filet and place it in a bowl.", "Grate the zest of the 3 limes and add it to the bowl. Keep a pinch of it for later.", "Juice the limes and add to the bowl, you must completely cover the fish (add more limes if necessary).
3
Stir and set aside for at least a couple of hours (flesh should get totally - or almost totally- white).", "Finely chop the shallot, the tomato and the cilantro leaves. Place them in a bowl and season with a teaspoon of olive oil and a pinch of salt.", "Once the fish is ready, drain it lightly and mix it up with the ingredients from the second bowl. Add the zest you kept aside and serve.", "Have your ceviche with tortillas, tortilla chips or taquitos!"]
28
kcal
Calories
9
g
Carbs
1
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 6 ingredients. The key ingredients include: 1 filet of gurnard (that was the white fish I found :-)), 3 limes, 1 shallot, 1 handful cilantro, and more.
Yes, The Ceviche Project: Story Of A Brave Foodtrotter Girl & Lime Zest Recipe falls under the General 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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