Varied recipes

CEVICHES

INGREDIENTS

  • CLASSIC CEVICHE:
  • – 200 g sole.
  • – 100 g pink onion.
  • – 30 g positive salt.
  • – 50 g celery.
  • – 10 g ginger.
  • – 1 clove of garlic.
  • – 250 cc water.
  • – 1 pinch of pepper.
  • – Rocoto to style.
  • – Coriander to style.
  • – Fried corn.
  • – 100 g glazed candy potato.
  • – 200 cc lime juice.
  • – 1 leaf of Creole lettuce.
  • CARRETILLERO CEVICHE:
  • – 200 g sole.
  • – 100 g pink onion.
  • – 30 g positive salt.
  • – 50 g celery.
  • – 10 g ginger.
  • – 2 cloves of garlic.
  • – 250 cc water.
  • – 1 pinch of pepper.
  • – Chili pepper to style.
  • – Coriander to style.
  • – Fried corn.
  • – 100 g glazed candy potato.
  • – 200 cc lime juice.
  • – 1 leaf of Creole lettuce.
  • – 70 g tube of squid.
  • – 20 g of mustard.
  • – 100 g flour 000.
  • – 1 egg.
  • – 500 cc vegetable oil.
  • STONE CEVICHE:
  • – 150 g sole with pores and skin.
  • – 100 g prawns cooking-recipes1.
  • – 100 g tube of squid.
  • – 500 g entire yellow chili pepper.
  • – 100 g pink onion.
  • – 30 g positive salt.
  • – 50 g celery.
  • – 10 g ginger.
  • – 1 clove of garlic.
  • – 250 cc water.
  • – 1 pinch of pepper.
  • – Chili pepper to style.
  • – Coriander to style.
  • – Fried corn.
  • – 100 g glazed candy potato.
  • – 200 cc lime juice.
  • – 1 leaf of Creole lettuce.

CEVICHE SHOW, CLASSIC, CARRETILLERO AND A LA PIEDRA comply with the recipes under and benefit from the ceviche that you simply like probably the most! A traditional Peruvian dish that we love

PROCEDURE:

CLASSIC CEVICHE:
1. We put the celery, water, garlic, ginger in a blender and mix; this
It could be our should. Reserve.
2. Minimize the onion into feathers, then wash thrice to take away the
bitter and acidity. Reserve.
3. In a bowl we put our fish in cubes, add salt, pepper, chili
to style, cilantro, add the should, and finely the lime juice,
We add the onion simply to serve.
4. PLATING: We put the lettuce on a plate, then the ceviche, adorn with fried corn and the glazed candy potato.

CARRETILLERO CEVICHE:
1. We put the celery, water, garlic, ginger in a blender and mix; this
It could be our should. Reserve.
2. Minimize the onion into feathers, then wash thrice to take away the
bitter and acidity. Reserve.
3. In a bowl we place squid rings beforehand seasoned with salt,
garlic, pepper, mustard, then cross by way of egg and flour, then
fry and put aside.
4. In a bowl we put our fish in cubes, add salt and pepper.
rocoto to style, cilantro, add the should, and finely the lime juice, add the onion simply to serve.
5. PLATING: We put the lettuce on a plate, then the ceviche, adorn with fried corn, the glazed candy potato and crown it with the squid crackling.

STONE CEVICHE:
1. We put the celery, water, garlic, ginger in a blender and mix, this
It could be our should. Reserve.
2. Minimize the onion into feathers, then wash thrice to take away the
bitter and acidity. Reserve.
3. In a bowl we put our cubed fish, prawns, squid,
season with salt, pepper, chili to style, cilantro, add the should
and finely the lime juice; We separate and carry the items of
grilled fish.
4. In a frying pan we warmth the vegetable oil, brown the garlic, add the seafood, yellow chili paste and regulate the salt. Reserve
5. PLATING: We put the recent stone on a plate, then the glazed candy potato, we serve our ceviche scorching, adorn with fried corn and cilantro leaves.

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