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Ceviche Tradicional Peruano

Categoría
Pescados y mariscos
Dificultad
Fácil
Porciones
4

Ingredientes

  • 1 Libra de filete de pescado (dorado o mero)
  • 1 Cucharada de ajo picadito
  • 1 Cucharada de jengibre picadito
  • 2 Cucharadas de apio picadito
  • 1 Taza de zumo de limón (al gusto)
  • ¼ De taza de cilantro picadito
  • 1 Taza de cebolla roja cortada en juliana
  • ½ Taza de caldo de pescado (también se puede usar ¼ de taza de jugo de almejas o zumo de naranja fresco)* esto es para bajar la acidez * (OPCIONAL)
  • Ají picante (en Perú usan el ají rocoto)
  • Sal y pimienta al gusto
  • Maíz dulce para servir (opcional)
  • Batata hervida para servir (opcional)
  • Hojas de lechuga para decorar (opcional)

Preparación

  1. Colocar los cubos de pescado sobre un bowl preferiblemente frío. Añadir un toque de sal y pimienta y mezclar, luego incorporar el apio, el jengibre y el ajo. Volver a mezclar.
  2. Agregar el zumo de limón, previamente mezclado con el picante, hasta que cubra el pescado y dejar reposar por unos 5 minutos.
  3. Luego añadir la cebolla en juliana y el cilantro. Si se desea bajar la acidez agregar el caldo de pescado (jugo de almejas o zumo de naranja). Dejar marinar por unos 10 minutos más.
  4. Servir acompañado de maíz dulce y batata hervida. Decorar con hojas de lechuga y algo de color (pimiento morrón rojo o amarillo picadito bien pequeño).