The Peruvian Ceviche fish is the

traditional dish par excellence

in Peru. Peruvian dish we
consider our flag and we are
especially proud of it. In 2004,
the National Institute of Culture
(INC) declared Cultural Heritage
Ceviche
Nation
for
its
importance in Peruvian cuisine
and accounting outside the
borders of Peru. Since 2008 the
Ceviche has its national day is
celebrated every June 28.

1 kilo of fresh fish and

preferably non-greasy
1 red onion, julienned
1 chili pepper limo or failing
chili pepper
10 lemons
1 large sweet potato or 2
medium boiled
1 head of lettuce
1 bunch chopped coriander
1 boiled choclo
Salt and pepper to taste

 Cut the fish into small

squares
In a glass bowl or metal rub
lemon pepper, this is for me
to give the own flavor of this
pepper. You can then add
small pieces of silt pepper to
taste
Add the fish cut to the bowl
and squeeze the lemons over
fish directly. Juice (juice)
should almost cover the fish.
Add
salt,
pepper,
half
teaspoon minced garlic, onion
and some chopped cilantro
Let stand a few minutes, this
depends on the taste of each
person. There are also fish
lemon absorb faster and do
not need too long.
To serve, garnish the dish
with a lettuce leaf, a sweet
potato chunks and place in
the
center
Ceviche
accompanied by choclo

Integrantes:

Karol
Judith
Nayeli
Emir

Grado:

2do. Nivel

Profesor:

Gean Carlos Pea