Cebiche Clásico Recipe

Time30m

Serves4

chef's selection of fish, red onions, cilantro, leche de tigre

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Ingredients

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1
Prepare the Fish
Cut the fresh white fish into small cubes, about 1-2 cm in size. Make sure to use fresh fish to ensure the best flavor and safety.
2
Marinate the Fish
In a bowl, combine the cubed fish with lime juice, ensuring all pieces are well coated. Cover and let it marinate in the refrigerator for 10-15 minutes until the fish turns opaque.
3
Slice the Onion
While the fish is marinating, thinly slice the red onion. Rinse under cold water to remove excess bitterness, then drain well.
4
Chop the Cilantro
Finely chop the fresh cilantro, ensuring you remove any thick stems.
5
Combine Ingredients
After the fish has marinated, gently mix in the sliced red onion and chopped cilantro. Add salt and black pepper to taste, adjusting seasoning as necessary.
6
Add Leche de Tigre
Pour in the leche de tigre, mixing it gently with the fish and vegetables. This will enhance the flavor and create a more complex dish.
7
Serve
Serve the cebiche in bowls, garnishing with additional cilantro or sliced chili pepper if desired. Enjoy immediately for the best taste!