Outline the Peruvian Ceviche
Introduction
Today we are going to talk about Ceviche, its history, the utensils needed to prepare it, its basic ingredients and other ingredients, types of ceviche, its preparation and presentation. But most importantly how can you make a good Ceviche.
Delicious, fresh and nutritious that is Ceviche.
History
It is said that the origin of the ceviche is lost in time, however, there are two countries that dispute the origin of this spectacular appetizer, Peru and Ecuador, due to the great wealth of Pacific Ocean that bathes its coasts full of a great variety Of fish and seafood, main input of the Ceviche. However, both countries belonged to the Great Inca Empire, who received from the Moche culture where it is said
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C) Green or yellow lemons which should be squeezed at the moment to preserve all their aroma and flavor.
D) Natural sea salt that will enhance the taste of our Ceviche.
E) Ají, this should be chili, this type of chili is ideal for its itch and fragrance, but would also have been able to use yellow pepper, rocoto or another of your taste.
F) Cilantro very fresh, only the leaves that will be cut at the moment to preserve its aroma and its flavor.
These are the six basic ingredients of all Peruvian Ceviche, however, there are other types of ceviche that carry seafood, shrimp, ginger, celery, garlic or other ingredients depending on the type of Ceviche we make, later we will give some examples of these from the Ceviche mixed until vegetarian Ceviche.
Third, as we prepare and present a good Ceviche, bearing in mind that Ceviche is a cold dish and is always accompanied with a very cold beer, we go on to detail its way of preparation:
Ingredients for 6 people:
2 lb Corvina (or other white fish)
2 medium red onions
4 lemon
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H) We serve in an oval plate by placing as a base a leaf of American lettuce on top of it we serve a portion of Ceviche, we place the slice of rocoto on the top, and to the sides we place a piece of corn and a piece of sweet potato, and At the side of the plate a cold beer.
Types of Ceviches, at present you can make different combinations, which gives rise to different types of Ceviches for example we have:
A) Mixed shrimp ceviche, is the combination of fish ceviche with shrimp (which will be hot water to pre-cook and finished cooking with lemon juice) that will have cut in halves and to decorate themselves Place one or two shrimp cut into a butterfly.
B) Mixed ceviche of fish and seafood, all kinds of seafood are passed through hot water and cut before adding to the lemon juice.
C) Tropical ceviche, which is a combination of fish, shrimp and tropical fruits such as mango, pineapple and / or peaches, usually served in
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