Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fresh fish ‘cooked’ in lime juice — Peru.
plus chilling
Equipment: Glass or ceramic bowl
Measures and names
Ingredients
- 400 g very fresh white fish, diced small
- Juice of 4–5 limes
- ½ red onion, very thinly sliced
- 1 red chilli, finely chopped
- Handful of coriander (cilantro), chopped
- 1 tbsp olive oil
- Salt
- Lettuce and avocado, to serve
Method
- Use the freshest fish you can find — the lime 'cooks' it, so quality matters. Dice it small and evenly.
- Put the fish in a glass or ceramic bowl (not metal) and pour over enough lime juice to just cover.
- Chill for 15–20 minutes, until the fish turns opaque and firm at the edges but is still tender in the middle.
- Drain off most of the juice, then stir in the red onion, chilli, coriander, olive oil and a good pinch of salt.
- Taste and adjust — it should be sharp, salty and fresh. Serve immediately on lettuce with sliced avocado.
Swaps and tips
Use the freshest fish you can — sea bass, bream or very fresh cod. The lime ‘cooks’ it, so freshness is everything.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 25 g | 3 g | 1 g | 6 g | 172 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
