Ceviche

If we are going to talk about one of the richest dishes that have been invented, we have to mention the tasty Peruvian fish cevicheWithout a doubt, it is a must for anyone who considers himself a lover of the culinary arts.

This dish has appeared as one of the most recognized in Latin American cuisine, especially representing the country where it originated: Peru. Already known worldwide, the ceviche or ceviche is one of the delicacies that we all want to learn how to prepare.

Works perfectly as much as starter or main coursepal, and regardless of the occasion, a delicacy will always be welcome, so if you want to learn how Peruvian fish ceviche is prepared, please continue with us as we will teach you the recipe.

Ceviche Recipe

Ingredients

Preparation of

1. As a first step, we will take the red onions and cut them into thin strips, it will be necessary to immerse them in water for a few minutes to soften the flavor.
2. We will take the yellow pepper and we will also cut it into thin strips, we must remove all the seeds and the vein, to avoid the parts that sting the strongest.
3. We will cut the fish into cubes of approximately 1,5 centimeters.
4. We will chop the coriander very finely.
5. For the accompaniment, we will take the sweet potato, we will peel it and boil it, until it has a more tender consistency and we will reserve it.
6. When we have these first steps ready, we will proceed to the proper assembly of the ceviche.
7. In a bowl, we will add the fish, onion, chili and coriander, we will add the salt and mix everything.
8. We will take the large lemon, squeeze it and add its juice to the mixture, stir the ingredients so they are well impregnated with the juice.
9. You should not wait 10 minutes to serve the ceviche, the juice should not cook the fish as much.
10. Then you can serve the ceviche on a plate with the sweet potato cut into wheels, we will place them on one side and on the other we place the corn.
11. You can also serve with potato, banana or corn chips.

Tips for making a delicious Ceviche

Although you can prepare the ceviche with shrimp, octopus and other types of meat, when we make the fish, preferably sole and grouper should be used, you can also use sea bass or hake, as long as they do not have bones.

It is vital that the fish is fresh and do not have any scent because of long time wear.

It is always said that the fish should be left up 10 minutes cooking in the lemon juice, it is a mistake, since the most precise and faithful to the original recipe, is that it is macerated during 5 minutes and it is consumed.

The Peruvian yellow pepper is a vital ingredient for this dish, it is necessary to remove the white vein and the seeds so that it is not so spicy.

At the bottom of the container where the ingredients were mixed, a whitish liquid remains, which is called "Tiger milk" Don't even think about throwing it away! It is very tasty and many take it as "shots".

Ceviche nutritional properties

This dish has, apart from its delicious taste, several ingredients that, due to their fresh state of consumption, correctly preserve all the nutrients, which makes it very beneficial for health.

The white fish is agran source of protein, rich in B vitamins and minerals such as phosphorus, copper, calcium, iron and iodine.

The vegetables in this preparation are a good source of fiber, lemon juice is rich in Vitamin C, in addition to containing Antioxidants.

Being a dish that is consumed without cooking with oils, it does not provide fats that are harmful to the body.