Ceviche by Reuben
Recently, IraG introduced the first ceviche on this site! Here comes another, according to the recipe of the Reuben from Lima (mine are just tomatoes). In addition, I found that it was first eaten by Peruvian and Ecuadorian fishermen at sea, when they had with them only fish, sea salt and a few lemons, i.e. limes. PS There was a discussion about the pronunciation, which reads "ceviche".
- Cut the cleaned fish into pieces (approx. 2 cm) and place in a low and wide bowl. Drizzle with lemon and orange juice (the fish must be covered with liquid), and sprinkle with red peppercorns and cumin. Leave on for 20 minutes (no more than half an hour).
- Strain the fish and add the onion cut into rings, tomatoes cut into pieces of approximately the same size and salt, then stir.
- Place on individual plates and sprinkle with parsley.
Ruben pointed out that (first) ceviche is best with white fish, although they use the one from the Pacific Ocean, with the addition of shrimp or shrimp, (second) various citrus fruits can be used for marinating, (third) marinating should never take more than half hours as the fish becomes hard and tasteless. Good food !!