Peruvian Sole Ceviche
Ceviche is one of Peru's signature dishes. Pre-Hispanic peoples already prepared it, although it became the dish we know today with the arrival of the Spanish and the addition of lime.
Ceviche is made in several countries, such as Ecuador, Bolivia, Mexico... but nothing compares to the Peruvian one, especially prepared this way. Its secret: freshness and simplicity.
Ingredients
800 g sole
1 red onion, cut into julienne
1 yellow ají (a Peruvian chilli)
juice of 15 limes
salt
coriander (optional)
Method
Cut the fish into 1.5 cm cubes and mix with the julienned onion in a large bowl. Rinse and drain well, always using cold water. Once drained, season with salt and the ají (and the chopped coriander). The ají should be chopped very finely. Add the lime juice and mix quickly. Wait 5 minutes and chill by adding a couple of ice cubes, mixing well and removing them immediately, before they can melt.
Serve immediately with a slice of boiled sweet potato, a slice of boiled corn on the cob and lettuce leaves to decorate.
Ceviche is made in several countries, such as Ecuador, Bolivia, Mexico... but nothing compares to the Peruvian one, especially prepared this way. Its secret: freshness and simplicity.
Ingredients
800 g sole
1 red onion, cut into julienne
1 yellow ají (a Peruvian chilli)
juice of 15 limes
salt
coriander (optional)
Method
Cut the fish into 1.5 cm cubes and mix with the julienned onion in a large bowl. Rinse and drain well, always using cold water. Once drained, season with salt and the ají (and the chopped coriander). The ají should be chopped very finely. Add the lime juice and mix quickly. Wait 5 minutes and chill by adding a couple of ice cubes, mixing well and removing them immediately, before they can melt.
Serve immediately with a slice of boiled sweet potato, a slice of boiled corn on the cob and lettuce leaves to decorate.
Comentaris
Publica un comentari a l'entrada