Real Peruvian White Fish Ceviche
by Editorial Staff
A ceviche is an option for serving finely cut ingredients – universal for bruschetta, eating just like a salad, as an excellent accompaniment to eggs.
Ingredients
- 700 gr fillet of any white marine low-bone fish without skin
- 150 gr red onion (1 pcs.), Preferably in our conditions Yalta
- 240 g lime juice (approximately 8 lime juice)
- 10 g garlic (3 cloves)
- 1 hot pepper
- 15 gr cilantro
- salt to taste
Directions
- Defrost the fish in the refrigerator a little (to make it easy to cut), cut into cubes with a side of 1 cm. In a deep bowl, combine the fish, finely chopped garlic, pepper, cilantro, and lime juice. Season with salt.Cover the bowl with cling film and refrigerate for at least 30 minutes.
- Cut the red onion into thin half-rings and place in a bowl of cold salted water.
Boil the sweet potatoes until soft and cut into wedges.
Put the corn cobs in boiling water and cook them for 8-10 minutes. Cut the finished ears into 5 cm thick sections. - On a separate plate, place prepared potatoes, corn, lettuce, or garnish around the peri of a large plate.
Drain the fish mixture, add the red onion, and stir. Spoon the mixture over (or without) lettuce leaves in the center of a plate.
Enjoy your meal!
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