Ccallo Leon Alex David

CEVICHE
Ingredient
 1/2 kilo of fish
 Chopped celery
 a little garlic
 1 aji limo
 1 tablespoon of ginger juice
 12 lemons
 1 cup of fish soup
 1 parboiled camote
 1 parboiled corn
 1 lettuce
 1 onion

 1 pinch of salt
 1 pinch of pepper

Preparation
The first thing you have to do to prepare a ceviche is to squeeze the 12 lemons to
extract their juice. Then cut the fish in pieces of about 3 centimeters. Places the pieces
in the container you are going to just to serve the fish.

Mix the fish with the chili pepper, the ginger juice, the fish broth and the chopped
celery: Let it rest for a few minutes so that it is impregnated with all the flavors.

Place the chopped onion in julianas and the crushed garlic on the pieces of marinated
fish. Salt and pepper to taste and place on the side of the plate the parboiled camote,
the lettuce and corn also boiled to one side of the dish.

Then pour the lemon juice all over the dish so that it is well covered. Finally, cut a
sheet of red chili slime and put it as a decoration. This is a dish that is eaten cold .