Peruvian Ceviche
Deborah Dana
Peruvian ceviche with tiger's milk and sole fillet. It tastes delicious, you will see that your whole family will love it.
Reviewed by Editorial Team of Kiwilimón
4.8
|
5 comentarios
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Ingredients
4
Servings
  • 800 grams sole fillet
  • 2 teaspoons yellow bell pepper, / finely chopped ají limo without veins or seeds
  • 3 cubes ice cubes
  • 1 cup lemon juice
  • 1 cup red onion, cut into julienne
  • 1 cup corn kernel , cooked
  • 4 slices sweet potato, cooked
  • 8 leaves lettuce, fresh and disinfected
  • 3 teaspoons fresh cilantro, chopped
  • salt , to taste
Preparation
30 mins
0 mins
Medium
  • Cut the fish into two-centimeter cubes and place them in a cold deep bowl.
  • Season with salt and add the ají limo/yellow pepper and the ice cubes.
  • Mix well and incorporate the lemon juice.
  • Let it rest for 30 seconds and remove the ice cubes.
  • Add the washed onion cut into julienne to the ceviche.
  • Place 2 leaves of lettuce on the plates, serve the ceviche, and accompany with corn kernels and sweet potato. Decorate with cilantro leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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