Fish ceviche

Directions

1. Cut the fish into small squares, about 1 cm x 1 cm, and place them in a shallow dish, such as a salad bowl. ≈ 8 min
2. Add the salt, pepper, and hot pepper. ≈ 3 min
3. After a few minutes, simply use fresh lemon juice (without the seeds or peel). ≈ 3 min
4. Add the chopped onion, let it simmer and gently stir for a few minutes. ⏱ ≈ 40 min
5. Sprinkle with chopped cilantro. ≈ 2 min
6. Serve immediately (the ceviche, made with very fresh fish, should not be left to marinate for too long). ⏱ ≈ 2 hr
7. Serve with slices of sweet potato, yuca, and shredded corn. ≈ 3 min
8. Garnish the dish with lettuce leaves. ≈ 2 min
9. Note: If you find the juice a bit too acidic, you can add a little water (though this is not recommended), or fish broth, or even better, half an orange or a whole orange. ⏱ ≈ 10 min
10. The method recommended by several chefs is to add a few ice cubes to cool the mixture. ≈ 3 min
11. Peruvian ceviche (or cebiche) is the country’s most famous dish. ≈ 3 min
12. In its classic form, it consists of fresh, raw pieces of fish, lemon juice, finely chopped onion, and finely chopped Limo or Rocoto peppers. ≈ 3 min
13. The mixture is lightly marinated and served at room temperature, accompanied by cancha (toasted corn kernels), pieces of corn, slices of cooked sweet potato (camote), and yuyo (seaweed). ⏱ ≈ 10 min
14. Fish ceviche ≈ 3 min
15. Fish ceviche ≈ 3 min
16. Fish ceviche ≈ 3 min
17. Fish ceviche ≈ 3 min
18. Fish ceviche ≈ 3 min
19. Fish ceviche ≈ 3 min
20. en:Recipe: Fish Ceviche ≈ 3 min