Ceviche Peruvian

Cebiche Peruvian Recipe 

800 kg   fish filet

     15                       key limes for about 120ml of lemon juice (2-3 tbs. per person)

       3    level tsp.    of salt

                                pepper as desired

       1    tbs.             of minced red Chili, Type “aji limo”

       1                       onion (150gr)

       1/2                        garlic clove

     15                       coriander leafs and/or parsley

       2   tbs.             evaporated milk

       6    tbs.             fish stock

         

       2    threads       of Yuyo (seaweed)

Served with

       1                       cooked sweet potato (yam)

       1                       white corn cob (choclo, boiled in water with sugar and some drops of lime)

                                cornnuts (chancha)

Preparation:

1. Squeeze the limes into a bowl and strain it.

2. Mince the red chili, the garlic, and the cilantro and parsley leaves in tiny pieces.

3. Cut the onion in two halves and slice it into thin half circles (Julienne).

4. Remove all skin and spines from the fish filet

5. Cut the fish into strips and then into cubes that are about 1 ½ cm in size ( ½ inch).

6. Put fish into a bowl, add salt and the lime juicde, stir.

7. Add fish stock, chili, garlic, cilantro and parsley and stir.

8. Finally add the evaporated milk, stir again and try the marinade. Add more chili if you like.

9. Put fish on the center of a plate, making a heap. Leave the marinade in the bowl.

10. Put onions into the marinade, stir and put them over the fish. Do the same with the Yuyo. Finally pour as much of the marinade over the fish as you like.

11. Cut sweet potato into 1cm slices and put them in a corner of the plate. Remove the kernels from the corn cob and put in another corner. Alternatively, cut entire corn cob into 4 pieces and add to the plate. Add the roasted corn.