4 Serves
98 Mins
Dice the fresh white fish fillets into small, uniform cubes and place them in a glass bowl.
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Vitamin K
50 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
110 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
268 mg / 1,250 mgPotassium
670 mg / 4,700 mgSodium
201 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Finely chop the onion, cilantro, and peppers, then add them to the bowl with the fish.
Pour fresh lime juice over the mixture until the fish is fully submerged, then cover and refrigerate for 60 minutes to allow the fish to cure.
Season the mixture with salt and black pepper to taste, then serve chilled.
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Algerian