Description
So, The Ceviche. I really love Ceviche. Crazy for hangovers (the South American version of our brine). But seriously, the Ceviche is the dish of the Chilean-Peruvian. There are many different options. Ceviche can be prepared from white fish, red fish, seafood or fish and moreproduktov mixed. The main feature of Ceviche is that it is necessary to prepare from the raw fish/seafood marinated in lemon juice. Today I offer you a recipe for ceviche white fish and shrimp.
Ingredients
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Fish fillets
800 g
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Shrimp
350 g
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Pepper
-
Pepper green
0.5 piece
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Coriander
1 coup
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Red onion
1.5 piece
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Lemon
5 piece
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Salt
-
Allspice
-
Sugar
Cooking
Rinse the fish under running water and cut into small pieces. Tip: since raw fish before preparing food better fresh fish to freeze in the freezer, and then defrost in the fridge. In any case not in the microwave.
To the fish add the shrimp. Shrimp should be peeled and polyuvannya. If you bought raw shrimp, then cook them a few minutes. Then allow to cool.
Add the onion, roughly chopped. I always soak the onion at least 20 minutes in the cold and very salty water. Pozhamkat bow hands. To drain the water. The taste remains the same, but the smell almost completely disappears.
Add very finely chopped green hot pepper. Be sure to remove grain because they cannot give a pungent taste to the dish. If you like spiciness, you can add the whole pepper, if spiciness is not really like that mate. I added half.
Add the finely chopped coriander.
Add chopped red and green peppers.
Add lemon juice, salt and pepper, all very well mixed and leave in the fridge for 30 minutes. If very sour, the acid can be neutralized with sugar. I usually add a couple tablespoons of sugar and the taste is perfect. After 30 minutes, the ceviche is ready! To serve cold, preferably with a chilled white wine.
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