Ingredients
Directions
This recipe of Peruvian fish ceviche is prepared with fresh fish, lime, onions, chilli, and fresh coriander. It is the acidity of the lemon juice which "cooks" the seafood.
The sweeter the pineapple the better, and even segments from a can will do.
Pineapple is rich in vitamins C, A and B. It contains many minerals. It facilitates digestion thanks to the bromeliad it contains.
Chop the onion and coriander into a bowl and add the juice of the limes, salt and pepper.
Use a large knife to thinly slice the fish and cut into small dices.
Pour the diced fish into the marinade, and stir everything. Ensure the fish is completely covered by the juice and let stand for 3-4 hours.
add the coconut milk
Cut the pineapple in half and collect the pineapple flesh by cutting it into small dices.
When the fish has been "cooked" heat the coconut milk and add the fish mixture and pineapple to heat.
Prepare the rice (as per the instructions on the bag) or or some added show you can serve the fish in one half of the pineapple.
4 servings
- Amount per serving
- Calories201
- % Daily Value *
- Total Fat 5g7%
- Saturated Fat 1.6g8%
- Cholesterol 23mg8%
- Sodium 85mg4%
- Total Carbohydrate 19.3g8%
- Dietary Fiber 3.9g14%
- Total Sugars 7.5g
- Protein 22.4g
- Calcium 4mg1%
- Iron 6mg34%
- Potassium 175mg4%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
This recipe of Peruvian fish ceviche is prepared with fresh fish, lime, onions, chilli, and fresh coriander. It is the acidity of the lemon juice which "cooks" the seafood.
The sweeter the pineapple the better, and even segments from a can will do.
Pineapple is rich in vitamins C, A and B. It contains many minerals. It facilitates digestion thanks to the bromeliad it contains.
Chop the onion and coriander into a bowl and add the juice of the limes, salt and pepper.
Use a large knife to thinly slice the fish and cut into small dices.
Pour the diced fish into the marinade, and stir everything. Ensure the fish is completely covered by the juice and let stand for 3-4 hours.
add the coconut milk
Cut the pineapple in half and collect the pineapple flesh by cutting it into small dices.
When the fish has been "cooked" heat the coconut milk and add the fish mixture and pineapple to heat.
Prepare the rice (as per the instructions on the bag) or or some added show you can serve the fish in one half of the pineapple.
Done