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Peruvian Ceviche De Pescado

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PERUVIAN CEVICHE DE PESCADO

classic peruvian ceviche use any combination of whitefish (i use tilapia or halibut, if you'd like to splurge, shrimp, scallop, and/or crab (lump works just fine, but don't do the salt water bath on the lump type) and must must must be served with peruvian aji salsa verde and chips!! it is not a form of salsa in the normal american idea of the word, but meaning only that it is a sauce, its nothing like the chunky sort of salsa served at latin restaurants etc. also, can be made days in advance, the first time i made it, i made it the evening before, but sampled and it tasted just the same if not better the next evening when i served it, and the same was true a few days later with the leftovers : )



peruvian ceviche de pescado image

Time: 40 minutes

Number Of Ingredients: 16

Ingredients: fish,shrimp,crab,salt,lime juice,lemon juice,garlic clove,chili pepper,jalapeno,parsley,cilantro,purple onion,lettuce leaves,corn,sweet potato,yucca root

Steps:

  1. soak fish and / or shrimp in salted water for 1 hour to tenderize
  2. drain well
  3. add lemon / lime juice until fish is covered add the salt , garlic , onion and peppers and refrigerate for 20 minutes
  4. before serving , fold in cilatro and parsley
  5. to serve , line a bowl or large platter with the lettuce
  6. place the ceviche in the center
  7. surround it with 3 separate mounds: corn pieces at the top of the platter , sweet potato slices on one end , yucca on the other
  8. my personal method: pour off extra citrus mixture from ceviche
  9. use the citrus to soak the corn , potatoes , and yuca for another 10 or 15 minutes , then drain off before serving
    60-minutes-or-less     time-to-make     course     main-ingredient     cuisine     preparation     appetizers     main-dish     seafood     easy     no-cook     refrigerator     beginner-cook     fish     south-american     dietary     one-dish-meal     inexpensive     peruvian     equipment     presentation     served-cold     technique

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