Ecuadorian Cuisine in London - El Inca Plebeyo

Cut the fresh fish and prawn into small cubes and place in a bowl.

Pour lime juice over the fish and prawn, ensuring they are fully submerged.

Cover the bowl and refrigerate for 30-60 minutes until the fish is opaque.

Thinly slice the red onion and soak in cold water for 10 minutes to reduce bitterness.

Chop the cilantro, tomato, cucumber, and bell pepper into small pieces.

Once the fish is ready, drain excess lime juice and add the vegetables.

Season the mixture with salt, pepper, and hot sauce to taste.

Drizzle with olive oil and gently mix to combine all ingredients.

Serve the ceviche chilled, garnished with avocado slices.

Accompany with toasted corn and fried plantain on the side.

Dietary

Allergens