Ceviche Baciche with Tuna and Papaya
by Editorial Staff
The Peruvian dish ceviche, unlike other folk Peruvian dishes, has been known here for a long time. To such an extent that it lost its original meaning, under the name of sitting in a restaurant, you can only use a sauce sour enough to suspect lime juice in the recipe. Meanwhile, a real ceviche has the basic characteristics that make it exactly what you need, and not a fantasy on the topic.
Ingredients
- Fresh tuna 100 g
- Fresh ginger 2 g
- Garlic 1 g
- Papaya 50 g
- Crushed pepper 2 g
- Chili pepper 1 g
- Red onion
- peeled 10 g
- Salt 5 g
- Grana cheese Padano 3 g
- Fresh lime 100 g
- Palm sugar 5 g
- Fresh orange 25 g
- Bulgarian pepper 380 g
- Bulb onions 160 g
Directions
- Marinade. Mix palm sugar, freshly squeezed lime juice
and an orange. - Cut the tuna into 1 x 1 cm cubes. Sprinkle lightly with pepper and put in the marinade for 7-8 minutes.
- Peel the ripe papaya from skin and seeds and cut into 2×2 cm cubes.
- Mix the tuna in the marinade thoroughly.
- Place the finished ceviche on a plate, garnish with cilantro and sprinkle with grated cheese.
Enjoy your meal!
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