Na kasance kwanan nan a gidan cin abinci na Peruvian a Madrid da nake ƙauna. Na gwada ceviche ɗinsu kuma sun gaya mani cewa ɗayan mafi kyawu ne a Madrid, don haka na tafi na tambaye su girke-girke, kuma a yau ina so in raba shi da ku duka.

La Babban maɓalli don shirya kyakkyawan ceviche shine ingancin abubuwan haɗin sa da cikakken zafin jikiWannan shine dalilin da ya sa koyaushe yana da mahimmanci sanya akwatin a inda zaku yi wa ceviche hidima a cikin firinji, kuma kifin dole ne koyaushe kuma a kowane lokaci ya zama mai sanyi.

Don wannan ceviche ɗin za mu yi amfani da sabon farin kifi tare da daidaitaccen nama wanda zai ba mu damar rarraba ƙwanƙwane cikin cubes ba tare da fasa su ba.

Peruvian ceviche, girke-girke na asali

Buga girke-girke

Na kasance kwanan nan a gidan cin abinci na Peruvian a Madrid da nake ƙauna. Nayi kokarin gwada su kuma sun gaya min cewa wannan shine mafi kyawu a Madrid, don haka ni

.Ngela

Kayan abinci: tradicional
Nau'in girke-girke: kifi
Ayyuka: 4

Jimlar lokaci:

Sinadaran

1 kilogiram na sabo farin kifi da faɗi mai fadi (kifin monkf, bahar teku, ko corvina)
Lemo 6
2 jar albasarta a yanka a cikin julienne mai kyau
Cokali 2 yankakken yankakken sabo ne
1 irin kayan zaki a cikin garin barkono mai barkono
Sal
Fresh barkono barkono

Garkuwa

Babban masarar hatsi
1 dankalin turawa

Shiri

Tsabtace kifin kuma cire sassan wuya, kodayake tare da kifin monkfish ko tafin kafa shima yana da daɗi. Da zarar mun tsaftace su, sai mu cika su da wuka, mu rarraba su cubes matsakaici, kuma mu adana kifin a cikin akushi.
Ga kayan kwalliyar, ki wanke dankalin turawa mai zaki ki dafa shi na mintina 20 akan wuta mai zafi. A cikin wata tukunya daban, dafa masarar akan cob na mintina 10 kuma ajiye.
Mun yanke lemun tsami a rabi. Muna shafawa ɗayansu kwantena inda zamu shirya ceviche. Muna saka kifin a cikin kwano ko tushe, sai mu kara wasu kankara, saboda kifin yayi sanyi yadda ya kamata tsawon lokacin da zai yiwu.
Ƙara gishiri mai kyau, barkono da barkono mai launin rawaya. Muna matse lemun tsami a kan akwati inda muke da dukkan kayan aikin mu. Muna cire komai har sai an haɗa shi da kyau. Idan kifi ya ɗauki ɗan launi mu gwada shi kuma mu gyara gishiri idan muka ga ya cancanta. Kifin zai dahu a hankali ya koma fari.
Yanke cilantro sosai kuma a ƙara shi. Cire cubes na kankara kuma a yanka albasa mai ruwan hoda a cikin julienne tube kuma ƙara shi. (A matsayin abin zamba, don kada albasa ta kasance launin ruwan kasa, muna ƙara shi kai tsaye zuwa ceviche a lokacin ƙarshe kafin yin hidima).
Bari ceviche ya huta a cikin firiji na tsawon minti 10, har sai kifi ya yi fari sosai. Da zarar wannan lokaci ya wuce, abin da ya rage shi ne a yi hidimar cebiche a kan faranti mai sanyi sosai a cikin firiji.
Kwasfa dankalin turawa da yankakken yankakken kauri, sannan a kwaba masara akan cokali.
Mun sanya kifin da aka dafa kadan kadan, jan albasa a saman, kuma muna raka shi da dankalin turawa da hatsin masara.

Dadi!

Bar tsokaci Soke ba da amsa

Werty m
sa 3 shekaru

Mai kyau,
Da “asali” suna nufin gidan abinci, ba dan Peruvian ba.
Chili ba zai iya zama rawaya ba, ya zama slime ko barkono mai zafi.
Wannan yana nuna cewa wani abu ne don yawon bude ido kuma ba da gaske ba Peruvian.
Hakanan ba zai zama mummunan abu ba, tunda yawancin kasuwancin gastronomy na kasuwanci yana hana ko da ganin ɗaya ɓangaren kasuwancin, saboda mutum ba zai taɓa cin abinci a wurin ba.
Spain na iya wucewa fiye da wasu ta wannan hanyar, amma akwai bidiyo da rahotanni da yawa game da yaudarar tallata wannan ko kifin a gidajen abinci da kuma ba da wani daban (koyaushe mai rahusa da ƙanƙanci)
Tare da ají limo ana goge cikin kwano, da yawa da dai sauransu.
Da fatan wani lokaci za su iya zuwa Peru kuma su gwada ceviches daban-daban a yankuna daban-daban. Can za ku iya samun sharudda ne kawai sannan ku hayayyafa.

Amsa wa Werty
wwww m
sa 2 shekaru

Fiye ko žasa mai kyau saboda ceviche ba haka ba ne, kusan iri ɗaya ne

Amsa wa Wwwww