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Tempo de preparo

240 min(s)


3 servings


  • Ingredients
  • Recipe
  • Diced Salmon250 g
  • Diced Kani Kama250 g
  • Diced Sword Mango01 unit(s)
  • Medium red onion cut into Julienne01 unit(s)
  • Finely chopped chili pepper01 unit(s)
  • Finely chopped chives to taste
  • Salt to taste
  • “Leche de Tigre” for the marinade01 cup
  1. Let's start by preparing the Leche de Tigre that will be used to marinate our ceviche:
  2. I use raw white fish fillet leftovers (I used tilapia leftovers), 01 medium onion, coriander stalks, 02 lemon juice and extra virgin olive oil.
  3. Place the above ingredients in a bowl for two hours and then blend in a blender. Strain this mixture to obtain Leche de Tigre.
  4. For the Ceviche:
  5. We mix all the ingredients and add the Leche de Tigre to marinate for a period of 02 hours in the fridge.
  6. Serve chilled as a starter with bread or tortillas, or as a main course.

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