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Peruvian Cuisine -- Ceviche Recipe

Peruvian Cuisine -- Ceviche Recipe
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Serving : 2
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Prepare the ingredients before making Peruvian Cuisine -- Ceviche in your home. Then, follow these steps below to serve Peruvian Cuisine -- Ceviche for your family or friends.

Ingredients: Peruvian Cuisine -- Ceviche

  • 350 grams White fish, such as white tuna or bigeye tuna (I used bigeye tuna in the recipe photo)
  • 100 ml Lime juice (lemon is too sweet for this dish)
  • 15 cm Celery (finely chopped)
  • 1/2 tsp Garlic (grated)
  • 1/2 Onion (preferably red onion, sliced and soaked in water)
  • 2 Peruvian aji limo (if not available, use red chili pepper soaked in hot water or habanero pepper)
  • 2 potatoes, or 1 sweet potato Potato, or sweet potato (boiled whole, then peeled)
  • 1 Fresh coriander (finely chopped)
  • 1 Lettuce, cancha corn, Peruvian corn, etc.
  • 1 Salt and pepper

How to Make Peruvian Cuisine -- Ceviche

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Peruvian Cuisine -- Ceviche in your home by yourself.

    Step 1
  • Cut the tuna into 2-3 cm cubes and sprinkle with a lot of salt and a little pepper. Combine the tuna with the finely chopped red chili peppers and celery and set aside for 5 minutes.
  • Step 2
  • Mix in the garlic and lime juice.
  • Step 3
  • Soak the sliced onion in water and drain it. Sprinkle the onion and finely chopped coriander over the other ingredients and chill in the refrigerator for 5-20 minutes. (The time is up to you; since I prefer the ingredients to be as fresh as possible, I chill it briefly. But if you want the flavours to blend more, then chill it for longer.)
  • Step 4
  • Place the lettuce and potato on a plate, cover that with the tuna mixture, then top the salad with cancha corn, or your choice of other condiments.
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