Peruvian ceviche is a fresh and exotic dish made with raw fish marinated with lime, coriander, ají amarillo, and onion, served with sweet potatoes and toasted corn.
Cut the white-fleshed fish into uniformly sized cubes.
Squeeze the limes to obtain the juice and pour it over the fish.
Add the chopped fresh coriander, ají amarillo cut into pieces, and thinly sliced onion.
Add the leche de tigre and gently mix to marinate the fish.
Season with oil and salt to taste.
Let the fish marinate for about 10 minutes in the refrigerator.
Serve the ceviche accompanied by boiled sweet potatoes and toasted ear of sweet white corn.
Sharp knife
Large bowl
Citrus juicer
A good craft IPA beer
Consume immediately after preparation to guarantee freshness and safety.
Ensure that the fish has been frozen to eliminate the risk of parasites.
Argentina
| Energy (kcal) | 78.64 |
| Carbohydrates (g) | 11.38 |
| of which Sugars (g) | 3.97 |
| Fat (g) | 0.64 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 6.81 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.02 |
