CEVICHE

peruano
Steps:
1. THE FIRST THING YOU SHOULD DO TO MAKE THE EASY
PERUVIAN CEVICHE RECIPE IS TO SQUEEZE THE 12
LEMONS TO EXTRACT THEIR JUICE, RESERVE IT FOR
LATER. THEN, CUT THE FISH INTO PIECES OF
APPROXIMATELY 3 CENTIMETERS. PLACE THE PIECES IN
THE CONTAINER YOU ARE GOING TO USE TO SERVE THE
DISH. UTENSILS:
KNIFE SET
COOKING POT

INGREDIENTS:
1 PINCH OF PEPPER
1 KILOGRAM OF FISH OF
YOUR CHOICE
2. MIX THE FISH WITH THE CHOPPED YELLOW CHILI, FISH BROTH 1 ONION CUT INTO
AND CILANTRO. ALSO PLACE THE ONION CUT INTO JULIENNE STRIPS JULIENNE STRIPS
AND THE CRUSHED GARLIC. LET IT REST FOR A FEW MINUTES SO ¼ CUP CHOPPED CILANTRO
THAT IT MARINATES WELL AND SOAKS UP ALL THE FLAVORS. LEAF
1 CHOPPED YELLOW CHILI
1 CHOPPED LIMO CHILI (TO
DECORATE)
12 LEMONS
1 PINCH OF SALT AND
PEPPER
1 CUP OF FISH BROTH

3. SEASON WITH SALT AND PEPPER TO TASTE AND PLACE THE TO ACCOMPANY:
PARBOILED SWEET POTATO, LETTUCE AND BOILED SWEET CORN ON ONE 1 PARBOILED SWEET CORN
SIDE OF THE PLATE. 1 PARBOILED SWEET
POTATO (SWEET POTATO)
1 BUNCH OF LETTUCE
LEAVES

4. THEN, POUR THE LEMON JUICE ALL OVER THE PLATE SO

THAT EVERYTHING IS WELL COVERED. FINALLY, CUT A SHEET
OF RED LIMO CHILI PEPPER AND PLACE IT AS DECORATION. KEEP
IT IN THE REFRIGERATOR TO COOL, SINCE THIS IS A DISH THAT
IS SERVED COLD.