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Ceviche
No experience in Lima
-or any other coastal city- is complete without ceviche:
raw fish (or shellfish) diced in 2cm cubes and marinated
in lime juice and hot peppers, served with raw onions,
sweet potato and corn.
Ceviche, Peru's flag-dish,
is the epitome of fusion: Inca hot peppers, Spanish
limes and onions, and Japanese approach to preparing
fish.
Ingredients:
- 800g of white fish (sea bass, flounder, grouper,
sole, etc).
- 1 red onion, sliced finely
- 1 ají limo (limo chili pepper), chopped very
fine
- Juice of 15 limes
- Salt
To
serve :
- Boiled corn
- Boiled sweet potatoes
- Lettuce
Preparation:
Dice fish into 2cm pieces
and mix with the sliced onion. Wash and drain well.
Season with salt and the chili pepper.
Toss fish preparation in lime juice and mix well. Let
for 5 minutes (until the fish turns very white). Serve
ceviche right away.
Accompany with half boiled sweet potato, a slice of
boiled corn and some lettuce.
Makes 6 servings.
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