Peruvian ceviche

Peruvian ceviche

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Pepo

Pepo

Community member

"This is a traditional peruvian dish. It’s normal take a ceviche dish before the main service, although people usually take a ceviche with beer or different cold drink in the summer. It’s so refreshing, because is just mixed, not cooked."

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
½ kg
fish
150 g
Spanish onion
6
Lemon
50 g
cilantro
1 scoop
salt
1 drop
pepper
1
Chopped chili
1 dash
Juicy of ginger
Sweet potato or yuca
1
Corn

Utensils

Bowl

  • Step 1/3

    • ½ kg fish
    • 150 g Spanish onion
    • 6 Lemon
    • 50 g cilantro
    • 1 Chopped chili
    • Bowl

    All start when we have all ingredients are chopped. The fish must chopped in 3/4 inch cubes, the onions in long and fine slides, the chilli is used to intensify flavor, thus we incorporate it in fine brunoise cut, and lemon juicy in a mug ready for use it.

  • Step 2/3

    • 1 scoop salt
    • 1 drop pepper
    • 1 dash Juicy of ginger
    • Bowl

    Step 2. Freeze the bowl with ice or in the refrigerator. It’s important to keep a cold temperature to conserve the texture of the fish and the onion stay crunchy. Before to mix ingredients, splash the chilli in the bowl with ingrendients.

  • Step 3/3

    Step 3. Serving with lettuce, corn and sweet potato

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