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🍽️ Peruvian Dorade Ceviche

195 kcal · 30 min · 4 servings

Ingredients

• 500 g Dorade fillet (kitchen-ready, skinless)
• 1 garlic clove
• 3 tbsp lemon juice
• 2 tomatoes
• 1 red onion
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• parsley (for garnishing)

Instructions

1. 1. Rinse the fish under running water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Cut the fish into small, bite-sized pieces.
4. 4. Peel the garlic clove.
5. 5. Chop the garlic very finely.
6. 6. Mix the fish, garlic, and lemon juice in a bowl.
7. 7. Let the mixture sit for about 30 minutes to allow the flavors to infuse.
8. 8. Pour boiling water over the tomatoes.
9. 9. Shock the tomatoes immediately in cold water (blanch: briefly cook in boiling water and then cool down).
10. 10. Peel the tomatoes.
11. 11. Halve the tomatoes.
12. 12. Remove the seeds from the tomato halves.
13. 13. Dice the tomato flesh into small cubes.
14. 14. Peel the onion.
15. 15. Quarter the onion.
16. 16. Slice one quarter of the onion into thin strips.
17. 17. Dice the rest of the onion into small cubes.
18. 18. Fold the tomato cubes and onion cubes into the fish mixture.
19. 19. Season the dish with salt and pepper.
20. 20. Serve the ceviche garnished with the onion strips and fresh parsley.

Nutrition per serving

• kcal: 195
• Protein: 26 g · Fett/Fat: 9 g · Carbs: 2 g