PERUVIAN FISH CEVICHE RECIPE

Ingredients:

- 800 gr. fresh fish fillet

- 15 lemons
- 1 Red onion
- 1 chilli peppers (ají limo)
- 1 cup of fish soup
- Celery
- Parboiled sweet potato
- Parboiled corn
- Coriander
- Garlic
- Ginger
- Lettuce

Directions:

First cut the fish into small equal cubes and remove the fibrous part, put it in a glass bowl,
sprinkle salt to taste and refrigerate.IT
Second, prepare the tiger milk. In a blender, add the fibrous part of the fish, salt to taste, a
celery stick, some coriander stalks, a piece of red onion, 1 tablespoon grand garlic, a little
ginger and pour the fish soup, then strain and reserve.
Then split the aji limo chili peppers and remove the seeds and veins and cut it into small
squares. Next peel the onion and cut it into thin strips, finely chop the coriander. Squeeze the
15 lemons and strain.
After that, remove the fish from the refrigerator and add the aji limo chili pepper, the chopped
coriander, pour the lemon juice, pour the tiger's milk and finally add the red onion and stir.
Finally, serve with lettuce, parboiled sweet potato and corn.

FEEDBACK:
Your writing is very good, just remember to put questions if you use names in Spanish like “aji
limo” and watch out your spelling of FINALLY.

Then the rest is excellent

Score 5/5