Healthy, fresh and simple recipe of ceviche of ax and peach callus for all occasions.
Learn more about Alfredo Martell
Ingredients8 portions
Preparation
Slice the tripe into 3 or 4 horizontal slices each.
Put the slices of acha callus with the salt and the zest and juice of the lemon, onion, peach and tarragon.
Stir and put to cool in the refrigerator.
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