Rock-Perch Ceviche with Seaweed
by Editorial Staff
The Peruvian dish ceviche, unlike other folk Peruvian dishes, has been known here for a long time. To such an extent that it lost its original meaning, under the name of sitting in a restaurant, you can only use a sauce sour enough to suspect lime juice in the recipe. Meanwhile, a real ceviche has the basic characteristics that make it exactly what you need, and not a fantasy on the topic.
Ingredients
- Rock perch 150 g
- Green peas 15 g
- Tohsaka algae red and green 20 g
- Celery stalk 8 g
- Red onion 11 g
- Lime 60 g (1 pcs.)
- Olive oil 15 g
- Black pepper, sea salt to taste
Directions
- Peel the perch from the skin. Chop randomly (approx. 1 cm). Cut the celery stalk on a slicer. Cut the red onion into feathers. Stir the perch with peas and onions, add olive oil, salt, and pepper.
- Leave on for 10 minutes.
- Put the tohsaka algae on a plate, top with the pickled fish, garnish with celery.
- Squeeze lime on top or pour over the freshly squeezed lemon juice.
Enjoy your meal!
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