Recipe: Tasty Peruvian Cerviche

Peruvian Cerviche. It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste.

It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. Of course it is flavored with aji chilies which are famous in Peru. Ceviche is essentially fish that is "cooked" by marinating in the acid of citrus juice. You can cook Peruvian Cerviche using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Peruvian Cerviche

1. You need of Fish.
2. Prepare of Lemon.
3. You need of Onion.
4. You need of Pepper.
5. You need of Salt.

This recipe is for the classic Peruvian ceviche and pairs a high-quality white saltwater fish of your choice with lemon juice, lime juice, orange juice, salt, hot peppers, onions, and cilantro. Ceviche is a dish that every Peruvian (even the ones that not crazy for it) have to know how to Prepare, there are some international ingredients(Ají Amarillo, Canchita) that you might want to get if trying this recipe you can find all of them "HERE". Like Canchita, this Peruvian Popcorn will is the perfect complement for your Ceviche! Peruvian ceviche (ceviche peruano) is traditionally served with sweet potato, thick slices of corn on the cob on a bed of lettuce, and can sometimes be accompanied with plantains or avocado.

Peruvian Cerviche step by step

1. Wash and Cut fish into small sizes.
2. Add lemon juice to it,.
3. Add salt and pepper.
4. Leave to stand for 40mins and yes your yummy cerviche is ready.
5. Serve and garnish with onions..

The juice of the marinade is called leche de tigre (tiger's milk) or leche de pantera. It is considered an aphrodisiac delicacy. Ceviche is Peru's national dish Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy Versions are also sold from mobile vending wagons pushed along the dusty streets of the capital's shantytowns and at fine eating establishments in the most affluent residential areas Ceviche is a Peruvian dish and well so far from all the recipes this one is close to authentic. My mother is Peruvian and this is very authentic. I usually add more garlic than what is in this recipe.

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