Ceviche, with its freshness and unparalleled flavor, is a true classic in Latin American cuisine. A dish that combines the acidity of lemon, the spiciness of chili, and the tenderness of fish into a harmony of flavors that delights even the most demanding palates.
To prepare fish ceviche, cut the fish into small cubes and add lemon juice with chili and salt to taste, covering the fish completely.
It is important to let it rest in the refrigerator for 2 hours.
After this time, add chopped celery, cilantro, chiltoma, and onion, making sure to mix all the ingredients well.
Finally, keep it refrigerated and serve on a bed of lettuce to enjoy with company.
Fish Ceviche
Ingredients
5 Large filleted guapotes or curvinas
4 Finely chopped onions
6 Finely chopped red and green chiltomas
1 Chopped celery stalks into small pieces
½ cup of Finely chopped cilantro
60 milliliters of Lemon juice
2 Garlic cloves blended with lemon juice
1 Jalapeño chili
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The fish is cut into small pieces and mixed with lemon juice, chili, and salt to taste, covering it completely.
Step 2 : Let it rest in the refrigerator for 2 hours.
Step 3 : After that time, remove the fish from the refrigerator and add the chopped celery, cilantro, chiltoma, and onion.
Step 4 : Mix well and keep refrigerated.
Step 5 : Once ready, let it rest in the refrigerator for another hour and serve on a bed of lettuce.
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