Chilean Fish Ceviche
2 pounds fish (corvina, salmon, or sea bass)
1 red pepper
1 green pepper
1 red onion
1/2 cup of chopped parsley
1/2 cup of cilantro finely chopped
1 cup of lemon juice
1 cup of white wine
2 spoons of olive oil
1/4 cup of white vinegar
salt (to taste)
1. Cut the fish in squares of about 1/2 inch each, after you debone the fish
2. Put the fish in a glass bowl and in layers, the fish, the vegetables cut insmall squares, and pour over it after each layer, the mixture of juices andwine, and vinegar. Don’t move the fish. Cover it all with the juice.
3.Let it be in the refrigerator for 3 to 4 hours.
Serve over lettuce leaves or in cups. And serve also a very cold white wine as a drink.
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Site last updated - July 18, 2012