Cebiche
Cebiche is an moderately easy dinner. Made with 1/2 lb. turbot or sole (raw), 1/2 lb. shrimp, 1/2 lb. scallops, 1/2 lb. squid or octopus (optional) and juice of 3 lemons, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Blanch shrimp, scallops, squid and octopus.
Peel shrimp.
Cut fish into 1/2-inch cubes.
In glass or ceramic bowl, mix raw fish and other seafood with salt, onion, hot pepper and enough lemon juice to cover.
Cover and refrigerate overnight.
Stir several times.
The lemon juice "cooks" the raw fish and pickles the onions.
Serve chilled on a bed of lettuce surrounded by slices of room temperature sweet potato.
This appetizer serves 8 or more.
π· Perfect Pairings
Complete your meal with these
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