This Peruvian Ceviche recipe calls for Sea Bass but you can use almost any firm-fleshed fish for this zesty dish, provided that it is perfectly fresh. The fish is 'cooked' by the action of the acid in lime juice. You may also adjust the amount of chili according to your taste. This dish is low in fat and calorie but rich in vitamins and minerals. An exciting way to enjoy your seafood!
This entry was posted in Dinners, Recipes, Seafood and tagged Spanish, Peruvian, Appetizer, Peruvian Ceviche Recipe, Fish, Dinner, low fat on November 18, 2013 by Jay Bonaretti.
