Sardine Ceviche
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
- Sardines 50 g
- Lemon fresh 5 g
- Olive oil 10 g
- Cilantro 2 g
- Pico sauce
Ingredients for pico sauce:
- Tomatoes 130 g
- White onion 25 g
- Sweet pepper 25 g
- Jalapeno
- canned 3 g
- Salt 3 g
- Lemon fresh 20 g
- Red onion 10 g
- Vegetable oil 5 g
- Garlic 3 g
Directions
- Pico sauce. Cut the tomatoes, bell peppers into small cubes, chop white and red onions, garlic and jalapenos. Add vegetable oil and squeezed lemon juice.
- Fresh or frozen Atlantic sardines, remove the head and bones. Leave the ponytail to serve.
- Place the fish on an oval plate, pour over the sauce of olive oil, lemon juice, garlic, pepper, and herbs.
- Put the pico sauce on top of the sardines and garnish with cilantro leaves.
Enjoy your meal!
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