Delicious Peruvian Ceviche | Authentic Recipe скачать в хорошем качестве

Delicious Peruvian Ceviche | Authentic Recipe

There is nothing more refreshing and appetizing than Fresh Ceviche, and this authentic Peruvian recipe Is the freshest. This ceviche recipe transports to the coastal towns of Peru, where fishermen eat their catch straight from the sea! Using only fresh whole ingredients, the flavors guarantee to burst onto your taste buds. Peruvian ceviche, a dish of raw fish marinated in citrus juices, has a rich and fascinating history deeply rooted in the country's coastal culinary history! Ingredients: 3/4 lbs of Lemon Sole filet 8 Limes 1 Bunch of cilantro 1/2 Red onion 1/4 cup of Cancha corn Ginger 1 Small hot habanero pepper, Aji Limo is the proper pepper 1 Celery stalk 1 Knob of ginger 2 Cloves of garlic 1 Tablespoon of rocoto paste 1 Small sweet potato 1 Corn on the cob, Choclo is the proper corn used Salt Pepper Directions: On a cutting board, trim your fish, and cut into 1 inch pieces. Any pieces trimmed off should be saved for the Leche de Tigre Clean off cutting board, and grab your pepper. Cut the pepper in half and remove seeds. Save half for the Leche de Tigre, and dice the other half Take diced pepper add coarse salt and using using your knife, grind pepper into a paste Juice limes In a bowl, mix fish, pepper paste, salt, cilantro, pepper and 3/4 cup of lime juice. Place in fridge while you continue recipe Take your half red onion and cut it in half; 1/4 will be thinly slice for garnish, and 1/4 will rough chopped for Leche de Tigre For the Leche de Tigre, add: 1 cut up celery stalk 2 cloves of garlic 1/4 red onion rough chopped Handful of cilantro stalks 1/2 hot pepper Small knob of ginger 1 Cup of lime juice 1/2 cup of ice water Pinch of salt and pepper Blend the Leche de Tigre using a blender or immersion blender. After blended smooth, run through a mesh strainer Add the pieces of trimmed fish to the Leche de Tigre and blend again until smooth. Once done, store in refrigerator Using a steaming basket, or bamboo steamer, place your corn and sweet potato in the steamer, fill with water and steam over medium low heat until potato is fork tender Remove Leche de Tigre and marinated fish from refrigerator and combine the two. Use enough Leche de Tigre to just cover the fish. Lastly add a tablespoon of rocoto paste, thinly sliced red onions and mix well, then set aside Lastly, cut steamed corn and sweet potato into rings and get ready to plate Ceviche In a shallow bowl, add Ceviche, corn, sweet potato, cancha corn, red onions, diced peppers and more Leche de Tigre Serve chilled and enjoy! Tools/Equipment: Knife Cutting board Dry measuring cup Wet measuring cup Measuring spoons Immersion blender Deli container Mixing bowl Bamboo steamer Citrus juicer Mesh strainer Mixing spoon Food tweezers Notes: Leche de Tigre can be stored 1-2 days TOPS in refrigerator Keep Leche de Tigre and fresh fish separate when storing in refrigerator. Fish will break down; always mix fish fresh when preparing ceviche King fish, shrimp, flounder, snapper, mahi mahi are great alternative Aji Limo is the traditional pepper used in Peruvian Ceviche, but habanero works as great substitute Ceviche goes great with fresh plantain chips and lettuce #ceviches #cevicheperuano #ceviche #cevichedepescado #cevichedecamaron #cevicheria #peruviancuisine #peruvianculture #lechedetigre #seafoodrecipe #seafood #viralfood #viralrecipe #peru #perú #fishrecipes #freshfish