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🍽️ Fresh Ceviche with White Fish

187 kcal · 30 min · 4 servings

Ingredients

• 400 g very fresh fish fillet (sushi quality; e.g. sea bass, cod, zander)
• 4 limes
• 150 g firm tomatoes (2 firm tomatoes)
• 1 small red onion
• 2 stalks celery
• 5 sprigs cilantro
• 1 green chili pepper
• 1 tsp white wine vinegar
• 1 tsp olive oil
• salt
• pepper
• 2 whole grain baguette rolls

Instructions

1. 1. Rinse the fish fillet under cold water and pat it dry with kitchen paper. Remove any remaining bones. Cut the fillet into approx. 1 cm cubes and place them in a shallow bowl.
2. 2. Halve the limes and squeeze out the juice. Pour the juice over the fish cubes and mix everything well.
3. 3. Cover the bowl with cling film. Let the ceviche marinate (infuse) in the fridge for at least 3 hours, stirring occasionally.
4. 4. Dip the tomatoes briefly into boiling water (blanch) and lift them out with a slotted spoon. Shock them in cold water. Peel the tomatoes, halve them, remove the core, and cut them into small cubes.
5. 5. Peel the onion, quarter it, and cut it into thin strips. Wash the celery, trim it, and if necessary, cut it into fine cubes.
6. 6. Wash the coriander, shake it dry, and pluck off the leaves.
7. 7. Halve the chili pepper, remove the seeds if desired, wash it, and cut it into thin rings. (For more heat, you can leave the seeds in and slice the whole pepper into rings.)
8. 8. Take the fish out of the fridge. Add the tomato cubes, onion strips, celery cubes, coriander leaves, chili rings, vinegar, and oil to the fish and mix well. Season with salt and pepper. Let the finished ceviche infuse for another 15–20 minutes at room temperature.
9. 9. Slice the rolls diagonally into finger-thick slices. Plate the marinated fish and serve the baguette slices alongside.

Nutrition per serving

• kcal: 187
• Protein: 21 g · Fett/Fat: 2 g · Carbs: 19 g