Ceviche is a Latin American dish that has gained great popularity in the world of international cuisine. Most of the countries that value this drug the most are Peru, Bolivia, Ecuador, Argentina, and Chile, and its origin is believed to be Peruvian. Through expansion and fame, ceviches were created for just about anything.

Summary

Ingredients

• 1 piece of duck breast
• 1 slice of red onion
• 1 unit of red pepper
• 2 cloves of garlic powder
• 1 unit of orange
• 1 unit of lemon
• 50 g ground pepper (preferably hot)
• 2 teaspoons ground coriander
• 2 units fresh parsley sprigs
• 1 small glass of corn kernels
• 2 teaspoons of soybeans (optional)
• 2 tablespoons olive oil
• 1 small glass of water

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Instructions

1. Remove the fat from the duck breast and cut into small fillets, not too thin.
2. In a bowl, combine the recipe spices (except parsley), orange juice, lemon, water, and soy. Marinate the duck in this marinade for a few hours. The bowl should be large enough for the duck to decompose and absorb the flavor.
3. After 2 hours, remove the duck from the fridge and strain the juice. Reserve the juice and heat a saucepan with very little oil. Grill duck fillets on both sides. Don’t overdo it to make it juicy. In the meantime, cut the pepper and onion into cubes and strain the corn. Add everything to the saucepan, add juice and salt to taste.
4. Remove the pan without adding any cutlery to stir the duck ceviche. Cook for 7 minutes over medium heat and add parsley.
5. Serve and taste the duck ceviche, you can serve it with omelets, crackers, or other accompaniments. It will be delicious anyway!

Enjoy your meal!