Ceviche from Peru
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g fish fillet (s) (oldfish), very fresh
- 1 small chilli pepper (s), red
- 2 small shallots
- 2 lime (s), juice it
- Salt and pepper, whiter
- 1 pinch cayenne pepper
- 1 handful coriander greens
Print Recipe
Pin Recipe Instructions
- It is advisable to remove all bones from the fish and cut it into pieces about the size of an almond. Chop the chili peppers and shallots very small.
- Mix everything, pour the lime juice over it, season with salt, pepper and a little cayenne pepper, mix again and spread the coriander evenly on top of it, leaf by leaf. Put in the freezer for 1-2 hours.
- The lime cooks the fish, it does not have to be fried or steamed, but comes on the table.
- Sweet potatoes go best with it.
- I prefer to drink pisco sour with this meal.
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