Peruvian ceviche, lemon fish

Ceviche is a very ancient recipe typical of Peru that is based on the curing of fish by means of the acid of lemon juice. To give us an idea, it is similar to our pickled anchovies. By not undergoing a cooking process, the fish does not lose practically any nutritional properties or add fatTherefore, ceviche is an excellent dish for children.

The flavor depends on the type of fish we make it with. A white fish ceviche will taste less potent than a blue fish one. We can also add other spices or vegetables such as onion or potato to add more complexity to the dish. You know, in the variety is the taste. We are going to teach you a basic recipe and you are already experimenting.

By the way, the juice of the ceviche is an excellent comforter, that's why they call it Tiger milk.

Ingredients: 1 kilo of lean fish or shellfish (hake, fresh cod, pangasius, rose fish, prawns), 8 lemons, 5 limes, salt

Preparation: Cut the clean and dry fish into small cubes. We mix it in a bowl with the salt and the juice of the limes and lemons. We let it rest in the fridge for about 15 minutes. When we notice that the fish has acquired a white tone and the juice has turned whitish and milky, the ceviche is ready.

Image: Myrecipes

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