Ecuador Cuisine Fish Ceviche

Follow on from shrimp ceviche here is the recipe for fish ceviche remember these are merely guidelines as everyone cooks it different but you get the idea, i have rice and chifles with mine chifles are like crisps that you crush and mix in your finished dish should look a bit like this

On to how to make fish ceviche
Ingredients:

2lb of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces
2 red onions diced very finely
4 tomatoes diced very finely
2 bell peppers, assorted colors, chopped very finely
20 limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade
1 bunch of cilantro (also known as coriander) chopped as finely as possible
Salt and sunflower oil

Preparation:

    Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice.
    Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for at least 4 hours.
    Mix the onions, tomatoes, peppers, and cilantro with the juice from the remaining limes and let marinate for about an hour.
    Once the fish is “cooked” in the lime juices rinse it well and mix it with the vegetable marinade, add salt and sunflower oil to taste.
    Serve with chifles. and don´t forget the rice for more recipes might i suggest using the
Here for shrimp Ceviche recipe

The Ecuador Cookbook: traditional vegetarian and seafood recipes 

An easy to use English / Spanish cookbook featuring traditional vegetarian and seafood Latin American cuisine; step-by-step instructions; easy to find ingredients; and original illustrations