• 1 Kg. Fish (ojo de uva, tollo, corvina, mero or other fish).
  • 1/2 Kg. of lemon, extract the juice.
  • 3 cloves garlic, minced (not exaggerating because its flavor is strong).
  • 4 chopped onion (long)
  • 200 gr. of ground Rocoto (or chili).
  • 2 sprigs Coriander finely chopped.
  • Salt and pepper to taste.
Spanis Recipes: Ceviche
  • Cut the fish in rectangular portions, between 1cm. and 2 cm.

  • In a container pour the lemon juice, salt, pepper, garlic and "rocoto" (similar to chilli pepper); stir.

  • Pour the juice over the fish and stir, leave for a few 30 minutes.

  • Onions and cilantro are added to serve.

  • This dish it may be accompanied with lettuce as base also with cassava, sweet potato or pope boiled; tostado (peruvian toasted corn).

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