Cebiche
Yield
6 servingsPrep
10 minCook
0 minReady
5 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mackeral fillets
skinned |
* |
| 7 | large |
limes
juice only |
|
| 2 | medium |
tomatoes
|
|
| 4 | canned |
serrano chiles
|
*
|
| ¼ | cup |
olive oil
|
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
salt
to taste |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mackeral fillets
skinned |
* |
| 7 | large |
limes
juice only |
|
| 2 | medium |
tomatoes
|
|
| 4 | canned |
serrano chiles
|
*
|
| 59 | ml |
olive oil
|
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
salt
to taste |
|
| 1 | x |
black pepper
|
*
|
Directions
Cut fish into small cubes, about ½ inch, and cover them with the lime juice.
Set in the bottom of the refrigerator for at least five hours, or until the fish loses its transparent look and becomes opaque.
Stir from time to time.
