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White Fish Ceviche
Cartagena — Mother recipe · en it
A classic of Cartagena's cuisine, the white fish ceviche is a fresh and delicious dish that is traditionally eaten with the hands.
⏱️ 45 min prep · 4 porzioni · facile
Ingredients
- 400 g of white fish (e.g., tuna or salmon)
- 2 red onions
- 1 green onion
- 2 lemons
- 200 g of cucumbers
- 100 g of tomatoes
- 100 g of fried onions
- 2 tablespoons of chili
- 1 tablespoon of sugar
- Salt and pepper to taste
- Ceviche sauce
- Rucola
- Bread sticks
Method
- Cut the white fish into small cubes and place it in a bowl.
- Juice two lemons and pour half of the juice over the fish.
- Chop the red onions, green onions, cucumbers, and tomatoes into small pieces and add to half of the fish.
- Add the chili, salt, and sugar, and mix well.
- Let the ceviche marinate for at least 30 minutes.
- In another bowl, prepare the ceviche sauce and mix well.
- Transfer the ceviche to the bowl with the sauce and gently mix.
- Serve the ceviche on a plate with rucola and bread sticks.
The story
The white fish ceviche has its origins in pre-Columbian cuisine but has become particularly popular in Cartagena due to its coastal location and easy access to fresh fish.
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