FISH CEVICHE
Preparation:
- Wash the fish, drain and cut into cubes
- Season with salt (Use more than usual because it’s for cooking too) and pepper. Place it inside the refrigertor in a large pyrex.
- Chop onion ( Julienne) and wash it with salt and water. Save it.
- Squeeze the lemons, chop the garlic very thin, remove the veins and seeds of the chili LIMO pepper and cut into small squares. Reserve.
- Boil the corn with chamomile and a tea spoon of sugar.
- Boil the sweet potato and cut into pieces.
- Take the Fish off the refrigerator and cool a little more with ice. Don't leave the ice inside, drop it out.
- Add the lemon preparation with garlic and Limo chili hot peppers.
- Let it cook. You have to try if salt is good enough.
- Serve the fish dish with the onion on top.
- Place in one side the corn and sweet potato.
- Garnish with chopped cilantro and one slice of red hot chili pepper.
Mar 6, 2014 by
Servings: 4-6
Prep Time: 20 MIN
Total Time: 20 - 30 MIN
Prep Time: 20 MIN
Total Time: 20 - 30 MIN
Related Categories: Latin Food,
Ingredients:
1 Kg. White fish (Flounder, Corvina or similar) 2 ice cubes 1 Cup Peruvian Lemon juice (which is acid) 1 clove minced garlic 2 chopped Ají LIMO (which is small and very hot chili) 1 Red hot chili pepper (Sliced in rings) 1 Large Onion Cut like Juliana Salt, pepper, chopped cilantro 2 Corns (Peruvian corn if you can get this it will be great) 2 Sweet potatoes
