Ceviche with Bem Brasil Hash Brown
Ingredients
- 1/2 package of Bem Brasil Hash Brown
- 500g of tilapia fillet
- 1 teacup of red onion
- 1 teacup of parsley
- 1 coffee cup of yellow pepper
- 1 coffee cup of green pepper
- 2 cups of squeezed lime
- ½ jalapño pepper (to taste)
- Salt to taste
- Black pepper to taste
How to prepare:
- Chop the onion in julienne (half moon) and the peppers in brunoise (small cubes);
- Use only parsley leaves, tiny chops;
- Chop the tilapia fillet into cubes in the proportion of 2 cm by 2 cm;
- Mix all ingredients except Bem Brasil Hash Brown. Add salt and pepper to taste;
- Set aside in the refrigerator for 30 minutes;
- Prepare the Bem Brasil Hash Brown in the oil, following the instructions on the packaging; 7. Season with salt and pepper to taste.
- Plate and serve, always adding a bit of ceviche on top of Bem Brasil Hash Brown.
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