ECUADOREAN SEVICHE

Ingredients

  • 3 lb corvina (sea bass), washed thoroughly and dried with paper toweling
  • Juice from about 25 lemons
  • 2 onions (medium size), chopped
  • 2 tsp salt
  • 1 aji chombo (hot pepper), cut into small pieces

Preparation

Cut the fish into bite size pieces and place in glass bowl with one cup lemon juice and one teaspoon of salt.

Let it set for 15 minutes and then drain, squeezing the fish gently.

Add the remaining lemon juice or enough to cover the fish.

Add the chopped onions and stir with a wooden spoon.

Let set for 15 minutes.

Then add the aji and the remaining salt.

Let it set for 30 minutes, cover and place in refrigerator.

It may be eaten in about 2 hours.

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Características

  • Alimento base: Sea bass
  • Dificultad: Easy
  • Tiempo preparación: 70 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Ecuador
  • Comunidad:
  • Típica de: Ecuador
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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