Cebiche (marinated Fish)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sainsbury6 | 4 | Servings | ||
INGREDIENTS
| 500 | g | Cod or haddock fillets |
| skinned 1lb | ||
| 1 | Medium-size onion, sliced | |
| finely | ||
| 1 | Orange, juice of | |
| 5 | Limes or lemons, juice of | |
| 4 | T | Olive oil |
| 3 | T | Tomato ketchup |
| 1 | t | Worcestershire sauce |
| 1/2 | t | Salt |
| 1/4 | t | Ground black pepper |
| 300 | Salcita de Jitomate, tomato | |
| sauce | ||
| recipe on site | ||
| 1/2 pint | ||
| Avocado slices, optional |
INSTRUCTIONS
Inspect the fish carefully for bones and remove them. Cut the fillets into small, bite-sized pieces and place in a bowl with the sliced onion and the fresh orange and lime or lemon juice, taking care that all the fish is well covered. Cover and leave in the refrigerator to marinate overnight, or for at least 3 hours. An hour before serving, add the remaining ingredients, stir and then leave to marinate until required. The fish will have ''cooked'' in the acidic fruit juice and should be white, not transparent. Serve cold, garnished if desired with avocado slices and accompanied by water biscuits. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 176
Total Fat: 20.2g
Cholesterol: 0mg
Sodium: 306.9mg
Potassium: 274.2mg
Carbohydrates: 6.3g
Fiber: 3g
Sugar: 2.1g
Protein: 1g