Peruvian Ceviche: A meal Citrus, Estival

As carpaccio, ceviche is (seh-VEE-chay) is a recipe for raw fish, like to play the modern chefs. It's basically fish "cooked" in the acid of the lemon and served with a cold beer on a hot day. The court is originally from Peru, and is considered a development of the Spanish escabeche, a dish marinated with vinegar. This recipe is for the classic Peruvian ceviche.

Preparation time: 3 hours, 15 minutes

Total time: 3 hours 15 minutes

Ingredients:

• 1 pounds white fish (albacore tuna, flounder, snapper, grouper - everything you want to see in a sushi menu)
• 1 cup lemon juice - lemon, if you can get
• 1/2 cup lemon juice
• 1/2 cup orange juice
• Salt 1 T.
• 1 bell pepper (Chile Manzano in Mexican markets) or 2 aji limon (replace Habanero)
• 1 medium onion, thinly sliced in half-moons
• Coriander chopped 4 T.

Preparation:

The fish into small pieces: You can dice or leave in pieces up to 1 square centimeter, but remember that the parts are the more you have to marinate.

Salt fish, then cover with lemon juice in a bowl of non-reactive (glass or plastic) with a lid. Onions and sliced peppers.

Chill in the refrigerator for at least 2 hours, perhaps as much as three hours - large pieces may take longer. If the fish is really top-quality food, which is fine, if the centers of the parts are still raw, beautiful.

To serve, spoon some of the onions and peppers and top with fish. Garnish with coriander.

The ceviche is so strong and acid that cries for beer and tortilla chips as a side dish - even if you do not find tortilla chips in Peru. In Peru, it is most commonly served with potatoes or sweet or white.