Ecuadorian fish ceviche {Ceviche de pescado ecuatoriano}
Recipe for Ecuadorian fish ceviche {ceviche de pescado ecuatoriano} made by marinating or cooking raw fish in lime juice and mixing it with onions, tomatoes, peppers, and cilantro.
Course Appetizer, Starter
Cuisine Ecuadorian, Latin, South American
Keyword Ecuadorian fish ceviche, Fish ceviche
Prep Time 30 minutesminutes
Marinating time 4 hourshours
Servings 6to 8 as an appetizer
Ingredients
2lbof white fish filletscorvina, halibut, sea bass, tilapia, sole, cut into small square pieces
2red onions diced very finely
4tomatoes diced very finely
2bell peppersassorted colors, chopped very finely
~20 small to medium sized limesseparated into about 10 limes to cook the fish and 10 limes for the ceviche marinade
1bunch of cilantroalso known as coriander chopped as finely as possible
A few tablespoons of oilsunflower, avocado, etc, adjust to taste
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 3-4 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 juice, strain it and remove the liquid it “cooked” in (you can keep it if you want and it include it in the final ceviche, but some find it too acidic). Mix the fish with the lime marinated vegetables, add salt and oil to taste.
Serve with chifles, patacones, tostones or popcorn.