Hot and wild ceviche.
Peru's flagship dish is not a unique recipe. It has a thousand recipes, possibilities and varieties. Within a few basics: a white fish and very, very fresh, for example, and its little bit of chili. After learning to prepare the most classic, the one that Jaime Monzon spelled with b for ceviche, we launched into a more modern creation than play with the temperature of the fish.
the chef of The Castilian Golden Inti teaches us how to make his recipe for ** hot jungle ceviche.** Almost as easy, although we recommend that you keep the peruvian cuisine dictionary well at hand
Hot and wild ceviche.
INGREDIENTS
- 150 grams of fish
- 1 tablespoon of pasta Yellow pepper
- 1/2 onion
- 1 tablespoon of corn (cooked tender corn)
- 30g. of chicha de jora
- 10g. of chili charapita
- 0.05g. of cocona
- 20g. of lime juice
- sweet potato Cooked
Don't you know what each name refers to? Here is a brief Peruvian and gastronomic dictionary so that you feel like the king of the kitchen.
ELABORATION
- In a wok, we put oil and hope that it is very hot.
- We put the fish, we flambé it with the yellow chili.
- Add the garlic the onion cut to the pen, charapita chili and cocona.
- Add the lime juice, salt, the chicha de jora
- we leave cook during a minute.
- we serve it on a banana leaf, and with sweet potato garnish.
*Vicente Gayo: camera operator. Jean Paul Porte: post-production and editing.