Ceviche Peruano for a Low Carb and easy dinner tonight!
Serves 4
20 mins prep
20 mins total
[Receta en Español]👇🏼 Ceviche Peruano for a Low Carb and easy dinner tonight! As healthy as it gets and makes four servings 😉 For the fish: ✓Four tilapia fillets ✓Salt to taste ✓Six tablespoons cilantro ✓Red pepper flakes to taste ✓1/2 onion, sliced. Salsa de Tigre: You will have to make it in two sections First Part: ✓1 tsp fish sauce ✓a small amount of the sliced onions. ✓One garlic clove ✓1/2 cup water ✓2-3 slices of tilapia Second blend: ✓1 tbsp cilantro ✓1/2 celery stalk, diced ✓1-ounce water ✓1 tbsp lime juice Toppings are optional ✓Peruvian Inca Corn from @TraderJoes ✓Fried plantains chips Steps: ✓Cut the tilapia vertically and set the sides aside. Cut the rest into cubes. Transfer the fish to a big bowl and season with enough salt. ✓Next, add the tilapia sides to your food processor, along with a small number of onions, garlic, fish sauce, 1/2 cup of water, and blend it all up. The consistency should be thick. ✓Transfer the mix to a bowl and now blend the cilantro, celery, water, and lime juice. ✓Use a colander to transfer the juices from the second mix into the first one while avoiding the celery's pulp. Stir to combine and make sure you are maintaining the color mix white rather than green. ✓Now bring back the tilapia, add the salsa de Tigre, onions, cilantro, red pepper flakes, more salt, and lime juice if needed. ✓Top with corn and fried plantains. (Optional)
Cut the tilapia vertically and set the sides aside. Cut the rest into cubes. Transfer the fish to a big bowl and season with enough salt. Next, add the tilapia sides to your food processor, along with a small number of onions, garlic, fish sauce, 1/2 cup of water, and blend it all up. The consistency should be thick. Transfer the mix to a bowl and now blend the cilantro, celery, water, and lime juice. Use a colander to transfer the juices from the second mix into the first one while avoiding the celery's pulp. Stir to combine and make sure you are maintaining the color mix white rather than green. Now bring back the tilapia, add the salsa de Tigre, onions, cilantro, red pepper flakes, more salt, and lime juice if needed. Top with corn and fried plantains. (Optional)
