CEVICHE

FISH
Ceviche is one of the most popular dishes
ofPeruvian food, which is consumed along the
coast of Peru. There are many varieties and styles
to prepare, depending on the region. Undoubtedly
one of the richest, despite its simplicity, is the
fish ceviche.Then his step by step, based on a
recipe for 6 servings Preparation explained:
Ingredients
1 kilo of fresh fish fillets
2 corn (elote)
2-3 limo peppers (can use ½ chopped hot pepper
totaste)
20 lemons
2 large sweet potatoes
1 large or 2 medium red onion
1 ½ teaspoons salt
½ teaspoon black pepper
1 teaspoon Aji No Moto (MSG)
4 sprigs of cilantro
1 ½ teaspoons minced garlic (or to taste)
6 sheets of hydroponic lettuce, curly or organic
Preparation:
Well first wash the fillets and then proceed to
cutir into small pieces of about 2 cm cube shaped
andplaced in a glass container.
Chop the bell pepper or hot chili peppers into
smallpieces, removing seeds white pique for not
much(to taste).
Cutting onions is very important as it should
be(very thin) pen.
One thing to keep in mind that the onion does
nothave too strong a flavor , we put it in a
glasscontainer with fresh water and pour 1
tablespoon white sugar.
Finely chop the coriander four branches,
removingthe stems.
Boil the corn and sweet potatoes (microwave
3minutes on each unit). After the potatoes
boiledpeeled and cut into medium pieces like the
corn.