How To Make Recipe Peruvian Cuisine Ceviche Delicious and Healthy

Simple making ultimate Peruvian Cuisine – Ceviche easy, tasty, practical.

10 ingredients, 4 steps, cooking Peruvian Cuisine – Ceviche

Hi mother, at this time you get present recipe Peruvian Cuisine – Ceviche with 10 ingredients and 4 steps. Next this is how to make it, please carefully carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 4 stages of easy cooking Peruvian Cuisine – Ceviche.

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Ingredients for Peruvian Cuisine – Ceviche

1. It’s : White fish, such as white tuna or bigeye tuna (I used bigeye tuna in the recipe photo).
2. You need : Lime juice (lemon is too sweet for this dish).
3. You need : cm Celery (finely chopped).
4. Prepare : Garlic (grated).
5. It’s : Onion (preferably red onion, sliced and soaked in water).
6. You need : Peruvian aji limo (if not available, use red chili pepper soaked in hot water or habanero pepper).
7. Prepare : potatoes, or 1 sweet potato Potato, or sweet potato (boiled whole, then peeled).
8. You need : Fresh coriander (finely chopped).
9. It’s : Lettuce, cancha corn, Peruvian corn, etc..
10. It’s : Salt and pepper.

If all raw materials Peruvian Cuisine – Ceviche it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

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Step by Step Cooking Peruvian Cuisine – Ceviche

1. Cut the tuna into 2-3 cm cubes and sprinkle with a lot of salt and a little pepper. Combine the tuna with the finely chopped red chili peppers and celery and set aside for 5 minutes. brqq
2. Mix in the garlic and lime juice. brqq
3. Soak the sliced onion in water and drain it. Sprinkle the onion and finely chopped coriander over the other ingredients and chill in the refrigerator for 5-20 minutes. (The time is up to you; since I prefer the ingredients to be as fresh as possible, I chill it briefly. But if you want the flavours to blend more, then chill it for longer.) brqq
4. Place the lettuce and potato on a plate, cover that with the tuna mixture, then top the salad with cancha corn, or your choice of other condiments. brqq
5. Finish and Enjoy.

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