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Ceviche Chileno
Chile
Chile's long Pacific coastline makes seafood central to the cuisine. Ceviche is a natural result of this abundance.
Chilean ceviche — fresh white fish marinated in lemon juice with red onion and coriander. The Chilean version is milder and less complex than Peruvian, reflecting the country's abundant Pacific fish.
Prep
15 mins
Cook
0 mins
Difficulty
Easy
Calories
180 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
600gfresh white fish, diced
juice of 6lemons
1red onion, thinly sliced
1 bunchcoriander, chopped
1green chilli, sliced
saltto season
Method
1
Combine fish with lemon juice. Refrigerate 30 minutes — the acid will cook the fish.
2
Drain most of the liquid. Add onion, coriander and chilli.
3
Season. Serve immediately.
Chef's Tip
30 minutes in lemon juice is enough — longer and the fish becomes tough.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.