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Pejerrey Ceviche

pejerrey ceviche Peruvian recipe

To prepare a delicious Pejerrey Ceviche, the important thing is to look for silverside with maximum freshness. The truth is that although it should be an easy task, it is not. It happens that not infrequently, some sellers add salt to it so that it lasts a little time and this absolutely changes all the magic of the recipe. Its fresh texture and flavor are a delight even for the most demanding palate. Now ready pencil and paper that we begin to name the ingredients of this easy Peruvian recipe.

Pejerrey Ceviche Recipe

Pejerrey Ceviche

Plateau Main dish
Cooking Peruvian
Preparation time 15 minutes
Cooking time 10 minutes
Total time 25 minutes
Servings 4 people
Calories 50kcal
Author Teo

Ingredients

  • 500 grams of silverside fish
  • 4 red onions
  • 2 pinches of minced garlic
  • 2 coriander stalks
  • 2 tablespoons of rocoto liquefied
  • 2 chili pepper
  • 16 lemons

Preparation of Ceviche de Pejerrey

  1. We start filleting the silverside and removing the thorns.
  2. In a bowl we add pieces of chopped red onion, 1 pinch of minced garlic, coriander stems and coriander leaves, 2 tablespoons of rocoto or liquefied chili pepper, pieces of chopped chili pepper, pieces of chopped celery, salt, pepper, a pinch of kion, the juice of 4 lemons per portion of ceviche and crush everything with the outer side of a wooden spoon. What we are looking for is that the juices of each element give life to a delicious tiger milk. We sneak in.
  3. In another bowl we add the silversides, we add salt, we mix.
  4. Add the chopped ají limo, chopped cilantro and onion into strips. Then we add the tiger milk and we give it a 2 minute rest. We mix and go! Enjoy a delicious Pejerrey Ceviche! Advantage!.

Advice and cooking tips to make a delicious Pejerrey Ceviche

Did you know…?

  • Silverside is one of the fish that has a large dose of protein with almost 20 grams in every 100 grams of meat, it also contains a large amount of calcium and has very little fat.
  • Leche de tigre is the juice or sauce that gives life to the Peruvian ceviche. In principle, it is the juice resulting from the ceviche converted over time into a restorative dish or drink. Today famous throughout the world, tiger milk makes some tourists believe that tigers are abundant in Peru. 🙂
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