Ceviche Peruano en Plato con Cebolla y Rocoto
A classic Peruvian ceviche dish with a tangy and spicy twist of onions and rocoto peppers.
Ingredients
- 300g fresh white fish fillet
- 4 lemons, juiced
- 4 limes, juiced
- 1 red onion, finely chopped
- 2 rocoto peppers, seeded and finely chopped
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Steps
Step 2: Squeeze the juice of fresh lemons and limes over the fish, making sure to fully cover the fish. Let it marinate for about 15 minutes.
Step 3: Finely chop the red onion and rocoto pepper. Add them to the mixing bowl with
the fish.
Step 4: Season the mixture with salt and pepper to taste.
Stir gently to combine all the ingredients.
Step 5: Let the ceviche rest in the refrigerator for at least 30 minutes to
allow all the flavors to meld together.
Step 6: Serve the ceviche on a plate, garnished with fresh cilantro leaves. Enjoy!
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