Ceviche
This ceviche recipe brings together the fresh flavors of fish marinated in a zesty lime dressing, combined with the crunch of onions and peppers. Served alongside a colorful array of lettuce, potatoes, sweet potatoes, and corn, this dish is a delightful balance of citrusy tang and savory goodness. Ready to savor the taste of traditional homemade ceviche? Let's dive in!
— Constant Cookbook
Ingredients
- 1.5 kg of fish
- 20 limes
- Red Onion 02
- 02 Ajies silt (red and purple)
- 1 / 2 red pepper
- 1 / 2 cup chopped cilantro
- salt, pepper and garlic to taste
- seasoning
- To serve:
- Corn, sliced or degranado,
- Both sweet potatoes and boiled potatoes, sliced
- 01 lettuce
Instructions
- Cut the fish into cubes 2 x 2 cm and put them in cold water with salt
- Cut the onion into julienne
- Cut peppers into small squares rather small silt
- Cut the red pepper into small cubes
- Squeeze the lemons but be careful not to finish to avoid bitter peel
- A source or Pyrex bowl or surgical steel, put the lemon juice and add the garlic, salt, pepper, peppers, chilli and lime seasoning, stir, add the fish and the chopped coriander and stir
- Let stand until curta, preferably introduce the source or bowl in the refrigerator to take the fish flesh consistency and compact.
- After 20 to 30 minutes remove from refrigerator and add the onion.
- When ready to serve a side dish to put the lettuce, potatoes, sweet potatoes and corn, then the center above the ceviche and onion.
- To enjoy a good ceviche !
- A tip ...
- You can also add chopped celery, is a ceviche that is prepared at some points the old lime
Yield
Serves 8
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