The ceviche is a dish based on fish or seafood marinated or macerated in citrus dressings with vegetables that combine with soda crackers or bread. There are different interpretations regarding the origin of this dish, but most of theories locate their origin in the Peruvian coasts. However, there are those who recognize that this recipe is the result of the union of many cultures and gastronomic customs.
The main thing is to prepare the tigra milk that is the base to make the ceviche and from here it acquires its characteristic flavor.
Ingredients:
50 grams onion purple
50 grams of fish cuts
25 grams of sweet pepper
45 grams of coriander
30 grams of ginger
15 grams celery stem
5 grams of garlic
Salt pepper.
250 ml lemon juice
50 ml of water
preparation:
Mix lemon juice along with water, fish clippings, onion hearts, cilantro stem, veins and sweet chilli seeds, crushed celery stem, crushed ginger, and crushed garlic. Season with salt, pepper. Let cold infusion for at least half an hour. Cuela and reserva.
