Ceviche peruano (Peruvian recipes)

Total Time: 40 minutes. Quantity: 4-6 people. Calories: 100 kcal.

Peruvian Ceviche easy recipe.

Fish Ceviche is one of the most popular dishes in Peruvian gastronomy. This dish is prepared in different ways, where it incorporates marine ingredients, which allow it to be one of the most innovative meals among all the other dishes. There are many ways to prepare it, but today we are going to prepare a ceviche with tollo fish.

Let's see how to prepare it!

Ceviche peruano (Peruvian recipes).

 Ingredients:

• ½ kg of tollo fish cut into small cubes.
• ½ kg of large lemons in good condition.
• 50 grams of freshly ground garlic.
• 3 to 4 medium onions to use as a salad.
• Branches of coriander chopped in chiffonade or small.
• Aji-no-moto.

Recipe procedure.

1. We cut the tollo in "small dices", then we wash it and let it rest, until it drains the water from the washing.
2. We begin by cutting each lemon, so that we can 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).
3. Once the juice is obtained; we chop the onion in long strips and the coriander, and then add it inside the cut fish.
4. Then we proceed to spread inside the bowl, all the lemon juice that we have obtained.
5. Taste for flavor, and add the ground garlic, salt to taste, and season with Ají-no-moto to enhance the flavor.
6. Finally we serve with boiled potato and lettuce leaves.

ish Ceviche is one of the most popular dishes in Peruvian gastronomy.

Note: Tollo fish has been used for this recipe, but you can use other fish to make it. Remember that each fish is not equal to the other, therefore, it is recommended to be careful.

Video of the preparation in Spanish.