Description
Peruvian preparation featuring paiche fresco, adapted for a home kitchen with clear measurements.
Ingredients
Scale
For the ceviche
- 800 g paiche suitable for eating raw, previously frozen by a reliable supplier for parasite control
- 180 ml freshly squeezed lime juice (3/4 cup)
- 200 g red onion, thinly sliced lengthwise (1 large onion)
- Finely chopped garlic, to taste
- Chopped ají charapita, to taste
- Chopped sacha culantro, to taste
- Salt, to taste
- Pepper, to taste
For serving
- Boiled yuca, to taste
- Boiled sweet potato, to taste
- Fried plantain, to taste