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4 Serves
20 Mins
Using a sharp chef's knife, cut the fresh white fish into uniform 1-inch cubes and place them in a large glass bowl.
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MexicanVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
300 mg / 1,250 mgPotassium
361 mg / 4,700 mgSodium
619 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Finely mince the onion and chili pepper using the chef's knife, then add them to the bowl with the fish.
Pour fresh lime juice over the mixture, season with salt and pepper, and toss gently with a spoon to ensure even coating. Let the fish cure for 5 minutes until opaque.
6
g29
g12
g
British
Peruvian