Perch Ceviche
by Editorial Staff
Ceviche is a traditional Latin American dish. It was invented by Peruvian fishermen, who, going out to sea, did not have the opportunity to prepare a full lunch or dinner from a fresh catch. Therefore, they simply watered fish, scallops, shrimps, or other seafood with lemon, lime, or orange juice and consumed it.
Ingredients
- 500 grams of sea bass fillet
- juice of 3 lemons
- juice of 3 limes or 2 oranges
- half a red bell pepper
- half green bell pepper
- half a pod of hot pepper (the amount can be increased if desired)
- 1 red onion
- 2 cloves of garlic
- a bunch of cilantro or parsley
- salt
- a pinch of cayenne pepper
- freshly ground black pepper
Directions
- Cut the perch fillet into small pieces.
- Cut the sweet pepper into cubes.
- Gently remove seeds from hot pepper and grind.
- Cut the red onion into half rings.
- Chop the garlic using a press or a knife.
- Finely chop the greens.
- Mix all the ceviche ingredients, pour over the juice of lemons and limes (oranges), salt, and pepper.
- We leave in the refrigerator for an hour.
- Put in a dish or portioned plates and serve.
Enjoy your meal!
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