Tuesday, June 27, 2006
Authentic Peruvian Ceviche
Peruvian Ceviche
1 pound of fresh fish (halibut, corvine, red snapper or other white meat fish of good quality)
7 to 11 Limes (strained so the juice covers the fish and all the other ingredients when mixed)
1 large red onion thinly sliced
1/4 cup of fresh cilantro leaves (minced)
Salt and pepper 1 clove of garlic (minced)
1 tablespoon of aji Amarillo (paste) or rocoto (you can add more if you like your plates "spicy")
2 tablespoons of chopped parsley
Soak the fish in salt water for 10 minutes, then take the fish out of the salt water and mix it with all the ingredients. Let it "cook" for half an hour and serve fresh on a bed of lettuce with a side of corn and cold sweet potato Note: I like to eat the ceviche as fresh as possible, some recipes encourage putting the ceviche in the refrigerator for 4 hours before serving it (I assume to kill any bacteria the fish may have).
Peruvian Ceviche
1 pound of fresh fish (halibut, corvine, red snapper or other white meat fish of good quality)
7 to 11 Limes (strained so the juice covers the fish and all the other ingredients when mixed)
1 large red onion thinly sliced
1/4 cup of fresh cilantro leaves (minced)
Salt and pepper 1 clove of garlic (minced)
1 tablespoon of aji Amarillo (paste) or rocoto (you can add more if you like your plates "spicy")
2 tablespoons of chopped parsley
Soak the fish in salt water for 10 minutes, then take the fish out of the salt water and mix it with all the ingredients. Let it "cook" for half an hour and serve fresh on a bed of lettuce with a side of corn and cold sweet potato Note: I like to eat the ceviche as fresh as possible, some recipes encourage putting the ceviche in the refrigerator for 4 hours before serving it (I assume to kill any bacteria the fish may have).
# posted by Ceviche @ 3:54 PM 
