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Peruvian Ceviche

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Peruvian Ceviche

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Ingredients

Adjust Servings:
250 g Fresh Perch
1 cloves of minced Garlic
1 minced Red Chilis
4-5 Lime Juice
100 g Red Peppers
130 g Red Onions
1 bunch of Coriander Leaves
Salt
Black Pepper

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Features:
  • Fast
  • Gluten Free
  • Healty
  • Light
  • Spicy
Cuisine:
  • 70
  • Serves 3
  • Easy

Ingredients

Directions

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Raw fish is not just Japanese tradition: a proof is the ceviche, a Peruvian dish that has existed since before the Inca.
It is raw fish, but not like you would expect: it is the Ceviche, the most famous of Peru’s typical dishes. A national fact that almost all the countries of South America have made their own: Chile, Ecuador, Panama, Mexico, Colombia, El Salvador, Nicaragua, Costa Rica, Guatemala. The base is fresh fish and raw seafood marinated in lime juice and accompanied by vegetables, chilli and sale: a recipe whose history is lost over millennia, even before the Inca empire.

Steps

1
Done

Wash and rinse the fish, then cut it into cubes and place it in a bowl.

2
Done

Add the finely chopped onion, salt, pepper, garlic, pepper and chilli and mix.

3
Done

Pour the lime juice over the mixture to cover it completely.

4
Done

Cover the bowl with plastic wrap and let it rest for an hour in the refrigerator.

5
Done

Serve with freshly chopped coriander.

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