Ceviche （Cuisine: South American ）酸橘汁腌鱼 скачать в хорошем качестве

Ceviche （Cuisine: South American ）酸橘汁腌鱼

Most South American countries now have their own version of ceviche, but it is thought to be Peruvian in origin. Basically it is marinated raw fish or crustacean, which is cooked by the acidity of citrus juice. Passionfruit and tamarillo have also been used. Using the very freshest of fish is imperative. It is a delightful, refreshing hot-weather meal and reported by some South Americans as a cure for hangover! The following is the Peruvian version of Ceviche Ingredients 2 fillets of boneless white fish, diced thickly (snapper works well, or you could use prawns) ½ red onion, finely sliced 1 Peruvian chilli (or a long orange or yellow chilli) Pinch salt and pepper Juice from 2 limes 1 tbsp finely chopped coriander 1 small, sweet potato 1 tbsp raw sugar 1 stick cinnamon 1 tsp cloves (optional) Ice cubes Preparation For the Peruvian chilli paste, boil the chilli and peel the skin. Add a little lime juice, sea salt, freshly ground black pepper and in a mortar and pestle grind into a paste. For the accompanying sweet potato, boil the sweet potato with raw sugar and cinnamon. Leave it to cool and then cut into thick cubes, about 2 cm pieces. For the salad, combine the diced fish, lime juice and some ice cubes (to keep ingredients fresh) in a metal bowl. Then add the onion, a pinch of salt, a little freshly ground pepper and little chilli paste (not all of it) and mix together. Top with some finely chopped coriander. In a small shallow bowl place the fish mixture. Add the cubed sweet potato on the side and serve to eat immediately. The fresher, the better. Ceviche is often served with Cancha Serrana (dried corn kernels that are roasted and salted).