Ceviche is a traditional fish dish prepared in many Latin American countries. But Peru is rightfully considered the birthplace of ceviche. One of the must-have ingredients for making ceviche is tomato paste.
Summary
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | Peruvian |
Ingredients
Ingredients- Poblano chili pepper – 2 pcs.
- Physalis – 15 pcs.
- Lemon juice – 1/4 cup
- Honey – 1 teaspoon
- Orange juice – 1/2 cup
- Salt to taste
- Pepper to taste
- Fresh tuna fillet – 400 gr.
- Mango – 1.5 cups
- Onions – 1/2 cup
- Cilantro – 1/2 teaspoon
Print Recipe
Pin Recipe Instructions
- Cut the chili into small cubes.
- Physalis cut in half, or into 4 parts.
- Grind chili and physalis in a blender, after adding water to them.
- Pass the whipped mixture through a sieve into a glass container.
In a separate bowl, combine lemon juice, honey, orange juice, salt, and pepper. - Combine the resulting mixture with grated chili and physalis.
- Peel the fish and cut it into small cubes. Add finely chopped mango, onion, cooked sauce, and cilantro.
- Place the ceviche in a sealed container and refrigerate for 1 hour. Stir the dish occasionally.
Enjoy your meal!
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