Fish ceviche
Fish ceviche
Ingredients
A cup of finely diced white fish fillet
Three chili peppers slime Andean Traditions
A spoonful of garlic paste Tradiciones Andinas
Half a teaspoon of black pepper Andean Traditions
Half cup of cooked Andean Traditions grain corn
Half a cup of toasted Andean Traditions field corn
Half red onion, chopped into feathers
A quarter cup of lemon juice
Two tablespoons finely chopped fresh cilantro (coriander)
1/2 teaspoon white pepper
A cup of white fish (the fibrous and not so "nice" parts of the fish fillet for ceviche)
Half white slime chili
A celery stalk
A cup of lemon juice
A quarter of red onion
Half a cup of cold fish stock
Salt to taste
Half a cup of cooked sweet potato
JP products in this recipe
Preparation
With the fish previously cut into cubes (be very careful to cut it gently so as not to damage the fish).
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Add salt and reserve in the refrigerator while making the delicious tiger milk.
In the blender we add the fish that is left over from the fish fillet, the fibrous parts and that we are not going to use from the fish, the celery stalk (without the leaves), the quarter of onion, the cup of fish broth, salt to taste and blend until everything is integrated.
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We pass this mixture through the strainer so that all the residues remain there.
Finely chop the limo peppers and add them to the fish, carefully stir well, add the onion, coriander and tiger's milk.
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We stir very well and ready, we serve on a plate with the roasted field corn, the cooked sweet potato and the cooked Traditions Andean corn.
To enjoy this delicious typical Peruvian dish.
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