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A breeze from Peru
Ceviche
Gaston Acurio Recipe
Foto http://www.farandulachola.com/
Gaston Acurio is a young man who is revolutionizing the Peruvian cuisine and spreading it all over the world. He is owner of over 27 restaurants in America of the South, United States and Europe. Gaston is one of the best chefs in the world. This is his recipe for a good Peruvian ceviche
Ingredients:
1 Kilo of Fish soft flesh and firm (OJO DE UVA, TOLLO,
CORVINA, MERO, etc.)
1 / 2 Kilo of Peruvian lemon, extract the juice
3 cloves garlic, minced (not exaggerating because its flavor is strong)
4 onions, sliced (long)
200 Grams of Rocoto ground (or chili)
2 finely chopped coriander sprigs
Salt and pepper to taste.
Preparation:
Cut the fish into regular rectangles proportion (1 inch or so).
In a glass bowl pour the lemon juice, salt, pepper, garlic and hot pepper, stir.
Pour the juice over fish and stir, leave for a few minutes. Onions and cilantro are added to serve.
Note:
Ceviche can be accompanied by LETTUCE entire, as base, boiled cassava, sweet potato or potato.
Source: http://recetas-cocina-peruana.blogspot.com/2010/06/receta-de-ceviche.html