Peruvian ceviche with tiger milk and sole fillet. Taste delicious, you will see that your whole family will like it.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
Cut the fish into two-centimeter cubes and pour them into a cold bowl.
Sazónelos with salt and add chili pepper / yellow pepper and ice cubes.
Mix well and add the lemon juice.
Let stand for 30 seconds and remove the ice cubes.
Add to the ceviche the onion washed and cut in julienne.
Arrange 2 lettuce leaves on the plates, serve the ceviche and serve with corn grains and the sweet potato. Garnish with coriander leaves.
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