Life
International palate: Peruvian ceviche
The high temperatures have made their entrance, although late, at the beginning of summer, so a fresh and quick dish to make is desired, in which the protagonist is fish or shellfish, and ceviche is an ideal option.
Peruvian ceviche, recipe prepared by chef Isabel Rubio Mackpeace. (Free Press Photo, courtesy of Isabel Rubio Mackpeace)
“He ceviche Peruvian is Peru’s favorite entry. Its simple charm is created from a special combination of ingredients that complement each other perfectly, producing an explosion of flavors on the palate,” explains chef Isabel Rubio Mackpeace, who prepared this recipe.
“This ancient recipe dates back to the time of the ancient Peruvian fishermen in pre-Hispanic times who ‘cooked’ fresh fish with the juice of a citrus fruit.”, Add. And the best of all is that it only takes a few minutes to prepare and is very nutritionally balanced.
Ingredients
2 lb of croaker or dorado fish
20 lemons
2 red onions
1 bunch of cilantro
1 cup of fish broth
1/2 young celery
1 piece of grated ginger
2 garlic
1 small white onion
Salt and pepper
1 cup corn kernels
1 large sweet potato
1/4 cup yellow chili paste
Preparation
Cook the sweet potato and slice.
For the leche de tigre, mix the lemons, garlic, ginger, celery, fish broth, chili, a good piece of fish, cilantro, salt and pepper in a container and blend them.
Cut the fish into cubes. Cut the onion into feathers. Place them in a bowl and add the tiger’s milk.
Plate, accompanied by corn and sweet potato.
Chef profile
- Isabel Rubio Mackpeace is an international chef and pastry chef.
- She has a degree in Business Administration, with a specialty in Hospitality and Tourism, from the Galileo University.
- He also obtained a Technician in International Gastronomy in Ifes-Zunil.
- She is a consultant and professor of English and an advisor in Public Relations.
- She is an advisor and consultant for businesses related to restaurants and hotels.
Read also: Nutritional benefits of ceviche
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