How I Make Peruvian Marinated Raw Fish
Ever since my taste buds discovered Japanese sashimi, I like certain fishes more when they are raw than cooked. I appreciate the seafood’s taste when it is at its freshest. Therefore, I also became comfortable eating our local Kinilaw and the famous ceviche of Latin America. These are raw seafood dishes prepared with vinegar or acidic fruit juices as primary denaturing agent.
Ceviche is considered a flagship dish and cultural heritage of Peru. But different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean.
Because the dish is eaten raw and not cooked with heat, you must take note that the ingredients must be prepared fresh and consumed immediately to minimize the risk of food poisoning.
http___www.bigleaguekickball.com_category_press_ soma buy cheap 1. Prepare all the ingredients needed.
- http___www.bigleaguekickball.com_about_ buy Soma no prior script 1/2 kilo seabass
- 6 calamansi
- 1 tbsp hot sauce
- 1 onion head
- 1 celery stalk
- 2 chili peppers
- 1 knob of ginger
- salt
2. Slice fish into small cubes.
3. Squeeze calamansi over the slices sea bass. Lime is mostly recommended but you can use any citrus available.
4. Season with salt and hot sauce.
5. Chop the onion, celery, chili peppers and ginger.
6. Add the herbs and aromatics into the fish.
7. Your Ceviche is now done and ready to be served.
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