Ecuadorian food, fish ceviche.

Cut the fish into small dice and keep it covered in refrigeration.

Cut the onion into small squares. Peel and remove the seeds from the tomatoes and cut into small squares. Cut the pepper into squares.

In a deep dish mix the onion with the lemon juice and salt to taste.

Put the fish, onion with lemon juice, orange juice, tomato, pepper, cilantro, oil and salt in a glass or ceramic dish. Mix delicately, cover well and leave refrigerated for 15-20 minutes or until the fish has been cooked with the lemon juice and the mixture has released enough juice.

Serve cold accompanied by canguil, chifles, toasted corn and chili sauce.

Equipment Needed

Dietary

Allergens