Perch Ceviche
by Editorial Staff
Ceviche (Peruvian, Latin American) is marinated in lime juice or another citrus raw fish or seafood. Protein denaturation occurs under the influence of acid, i.e. the same thing that happens to the product during heat treatment (in the photo, gray shrimps turned pink after being juiced). The difference lies in the preservation of natural taste, healthy composition, and juiciness. Combination with vegetables is an unsurpassed aroma, taste delight, and a long pleasant aftertaste. Those who like spicy can add chili pepper, which will bring the taste of the dish closer to the original Peruvian recipe.
Ingredients
- fillet of sea bass – 500 g,
- juice of three lemons,
- juice of three limes or two oranges,
- half a red bell pepper,
- half green bell pepper,
- half a pod of hot pepper,
- one red onion
- two cloves of garlic
- a bunch of green cilantro or parsley,
- salt,
- a pinch of cayenne pepper
- freshly ground black pepper.
Directions
- Cut the perch fillets into small pieces.
- Cut the pepper into cubes.
- Remove the seeds from the hot peppers and grind them.
- Cut the red onion into half rings.
- Use a press or knife to chop the garlic.
- Chop the herbs finely.
- Combine all ingredients, juiced with lemons and limes (oranges, if you choose).
- Salt and pepper the dish.
- Refrigerate for an hour.
- Arrange the prepared salad on portioned plates.
Enjoy your meal!
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