Fish Ceviche recipe with yellow chili pepper

Fish Ceviche recipe with yellow chili pepper

Fish ceviche is a dish that is part of the gastronomic tradition of several countries, including Colombia, Mexico, Chile, Ecuador and of course Peru, where ceviche is part of their culture. The issue of the origin of ceviche can trigger discussions but the truth is that this wonderful recipe has endless varieties, all exquisite, that you cannot stop trying.

This time we are going with a Peruvian ceviche recipe, although we dare not say that it is the original ceviche recipe because of this it is almost a mystery and it usually changes from country to country.

However, what we can say is that the fish ceviche with ají amarillo has an extraordinary combination of flavors, a sour and slightly spicy touch that will seduce you. So let's go with your recipe step by step.

Ingredients to make Fish Ceviche with Yellow Chili:

 1 kilogram of grouper or other white fish

 ¾ cup of lemon juice

 2 Chili pepper

 1 yellow pepper

 3 branches of Celery (only the stem)

 1 teaspoon ginger

 Purple Onion

 Rocoto

 3 tablespoons milk

 Garlic

 1 tablespoon Ajinomoto

 2 tablespoons fresh coriander

Garrison

 Sweet potato

 Corn

 Field Serran or Field Corn

 Lettuce

How to make Fish Ceviche with Yellow Chili:

We start by chopping the fish into approximately 1.5-centimeter cubes. It washes very well and is placed in a bowl with water and salt, soaked in the fridge.

For the fish to have the right texture to prepare a good ceviche, it must be soaked in salted water for half an hour before preparing the dish.

Meanwhile, we have to prepare two sauces. We start with the first one that we will make by blending the onion together with the seedless hot pepper, the milk and the celery stems. Reservation.

For the second, we put the yellow pepper in the blender along with 1/4 cup of lemon juice and the ajinomoto.

Tip: The amount of rocoto in the preparation of this ceviche is to taste.

With the base sauces already ready, and when the half hour of rest of the fish has already passed, we proceed to remove and drain the fish cubes with the help of a strainer. Then place it in a large bowl to be able to mix with the rest of the ingredients.

Then add the cilantro and the finely chopped lemon pepper. Also the rest of the lemon juice which should be half a cup. Stir all this and check the seasoning to rectify the flavor with a little salt.

Now add the two sauces that we have prepared in previous steps to the bowl and mix everything well again. Check the seasoning again and add more salt and ajinomoto if necessary.

At the time of serving, rub each glass or bowl with lemon pepper, so its aroma will be released and it will be a pleasure to approach the plate to eat. Cut the onion into a feather and serve the fish ceviche with yellow pepper with all the garnishes on the list.

And if you want to try other Peruvian recipes, we recommend you try the famous Lima cause or the spicy seafood.

If you liked the recipe for Fish Ceviche with Yellow Chili, we suggest you enter our category of Ceviches Recipes. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe/ Italian apple cake recipe/ mandarin marmalade recipe/ ceviche recipe with tiger milk recipe/ peruvian ceviche recipe.

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