Peruvian Ceviche
by Editorial Staff
Ceviche is a very effective and very simple Peruvian dish, the main character of which is fish or seafood. Even a cook who does not know how to turn on the stove can handle it. The thing is that there is essentially nothing to cook here. Your task is to get the ingredients and cut them. The components of ceviche will do all the work for you.
Ingredients
- white fish (500 g);
- sour lime and orange (3 fruits each);
- salt and pepper;
- one onion;
- chili peppers;
- garlic (4 cloves);
- parsley and cilantro.
Directions
- Any white fish is used for ceviche, so we can buy exactly the one that the whole family prefers. So, we clean the carcass from the scales, remove the insides, head, and fins, rinse it under water and send it to a strong saline solution for ten minutes.
- Then we rinse the fish again, get rid of the tail, ridge, and bones (preferably all), and cut it into small pieces. Having laid them in a deep bowl, we proceed to the preparation of other ingredients. Cut the peeled onion into thin halves of rings, chili, and fresh herbs – not less thin strips, rub the garlic on a grater and squeeze juice from the lime and certainly sour oranges.
- Next, fill our fish with onions, salt, chili, herbs, ground pepper, and garlic, and on top fill the future ceviche with the juice of six citrus fruits. We move the bowl to the refrigerator and leave the dish for five hours. Peruvian ceviche is served cold, and our dish is decorated with onions and chili peppers, which are saturated with the taste of marinade and perfectly complement white fish.
Enjoy your meal!
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