Total Time: 40 minutes. Quantity: 4-6 persons. Calories: 100 kcal.
★★★★★
Peruvian Ceviche easy recipe.
Fish Ceviche is one of the most popular dishes in Peruvian gastronomy. The dish is prepared in different ways, where different ingredients are incorporated, which allow it to be one of the most innovative meals among all the other dishes. Nowadays we can observe a whole catalog of ceviches prepared with different fish. Today we will prepare a ceviche with toyo fish.
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| Peruvian Ceviche |
Peruvian ceviche ingredients.
- ½ kg of Tollo fish cut into small cubes.
- ½ kg of large lemons in good condition.
- 50 grams of fresh minced garlic.
- 3 to 4 medium onions to use as salad.
- Branches of coriander chopped in chiffonade or small.
- Ajinomoto.
Procedure of the ceviche.
- We begin first, cutting the tollo in "small dices" (cut its meat in such a way that it is in the shape of dices), and then we wash everything over a bowl.
- We let it rest until the water from the washing drains, and we let it increase. Then we remove this water from time to time, without leaving it at zero.
- We begin by cutting each lemon, so that we obtain its juice. For this, we use a lemon squeezer, and we keep it on a small container (you can use a glass to keep the juice).
- Once the juice is obtained, chop the onion into long strips and the coriander. Once ready, we add inside the cut fish.
- Once the onion and cilantro are added, we add all the lemon we have obtained, and we spread it all around.
- Taste and add salt to taste, and season with AjÃ-no-moto to enhance the flavor.
- Finally we serve with fruit juice and boiled potato and lettuce leaves.
Note: For this recipe we have used the dogfish, but you can use another fish to make it. Remember that each fish is not equal to the other, therefore, it is recommended to be careful.