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Red Snapper Cebiche   CD  MC  Peruvian  10mins plus marinating

 

 

Serves 4 for lunch or 6 as a starter    Cold Fish  Main Course  healthy Eating Appetiser  Gluten Wheat Dairy Free  Eggless Peru  South  America  Sth American  Ceviche  Seviche

 

 

Ingredients

450g/1lb Red Snapper Fillets
The juice of three Lemons
The juice of three Limes
1 Onion, thinly sliced
Salt and Pepper
A pinch of Cayenne Pepper
1 Garlic Clove, crushed
1 Chili, finely chopped
2 tbsp freshly chopped Coriander (cilantro)

 

Instructions

 

1. Wash the fillets under cold running water and pat dry on kitchen paper. 

 

2. Cut the fish into bite-sized pieces and place in a shallow dish together with the remaining ingredients. Mix to coat well and refrigerate for 4-6 hours before serving, turning once or twice.

 

 

See Cebiche for serving suggestions

 

 

 

More Fish  Recipes  |  General Fish Prep & Cooking Times   |   More Peruvian Recipes

 

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Serving Suggestions

 

Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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