{"id":4607,"date":"2021-04-28T23:25:36","date_gmt":"2021-04-28T23:25:36","guid":{"rendered":"https:\/\/deaixa.net\/main\/?p=4607"},"modified":"2021-04-28T23:25:36","modified_gmt":"2021-04-28T23:25:36","slug":"ceviche-peruano","status":"publish","type":"post","link":"https:\/\/deaixa.net\/recetas\/ceviche-peruano\/","title":{"rendered":"Ceviche Peruano"},"content":{"rendered":"\n

Receta de Gladys Fernandini
1998-Ceviche-Gladys<\/a><\/p>\n\n\n\n

INGREDIENTS<\/h4>\n\n\n\n

1 lb. fresh TURBOT or FLOUNDER fillets
2 tsp. salt – better with andean pink salt-Sal de Maras
water<\/p>\n\n\n\n

LECHE DE TIGRE (Tiger’s Milk)<\/strong>
1\/4 cup chopped cilantro leaves
6 limes
2 garlic cloves
1 habanero pepper
1 jalapeno or serrano pepper
1\/4 cup of cold shrimp\/fish clear broth
a dash of ginger<\/p>\n\n\n\n

ONION TOPPING:<\/strong>
1 red onion – refrigerated
lime
Habanero pepper<\/p>\n\n\n\n

SERVE WITH:<\/strong>
corn on the cob
sweet potato
Boston lettuce
Toasted salted corn nuts – “Peruvian cancha”<\/p>\n\n\n\n

PREPARATION<\/h4>\n\n\n\n
  1. Boil the sweet potato. When done cut it in round 1\/2 inch slices and let it cool down.<\/li>
  2. Set it aside until ready to serve.<\/li>
  3. Boil the corn on the cob and when done, set it aside until ready to serve.<\/li>
  4. Rinse and chop the cilantro leaves. <\/li>
  5. Set aside until ready to serve.FOR THE LECHE DE TIGRE<\/li>
  6. For “Leche de Tigre” : Mix in a Blender and REFRIGERATE until ready to serve:
    • The juice from the limes,<\/li>
    • the habanero pepper, including the seeds,<\/li>
    • the jalapeno or serrano pepper,<\/li>
    • ginger\u00a0 and<\/li>
    • the broth <\/li><\/ul><\/li>
    • Cut the fillets in 1\/4 inch by 1\/2 inch strips. <\/li>
    • Place in a ceramic container and cover with salt. <\/li>
    • Add enough water to cover the fish.\u00a0 \u00a0<\/li>
    • Stir in the salt water with a wooden spoon. <\/li>
    • Let the fish sit in this salt water for 15 minutes.<\/li>
    • When the fifteen minutes are up<\/strong>, drain the water off the fish using a strain. <\/li>
    • Place it back in the ceramic container. <\/li>
    • Add the LECHE DE TIGRE and the chopped cilantro. <\/li>
    • Let it sit for 10 more minutes in the LECHE DE TIGRE.<\/li>
    • Peel the refrigerated onion. <\/li>
    • Slice it in paper thin rounds and lightly rinse it in very cold water so that it stays crunchy.<\/li>
    • Sprinkle it with lime juice and chopped and seeded Habanero Pepper.<\/li><\/ol>\n\n\n\n

      TO SERVE:<\/h4>\n\n\n\n
      1. Place a\u00a0 leaf of lettuce, rinsed in cold water, on the plate.\u00a0 <\/li>
      2. Add slices of the corn on the cob,\u00a0 the sweet potato and salted corn nuts to the plate.\u00a0 <\/li>
      3. Add the fish. <\/li>
      4. Top all with the sliced onions and LECHE DE TIGRE to taste.<\/li><\/ol>\n\n\n\n

        NOTE: you may add a sliced red bell pepper or “rocoto” pepper, to decorate the dish, as shown in the photo above.<\/p>\n\n\n\n

        Bon apetit!<\/strong><\/p>\n\n\n

        \n
        \"\"<\/figure>\n<\/div>\n\n
        \n
        \"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

        Receta de Gladys Fernandini1998-Ceviche-Gladys INGREDIENTS 1 lb. fresh TURBOT or FLOUNDER fillets2 tsp. salt – better with andean pink salt-Sal de Maraswater LECHE DE TIGRE … <\/p>\n","protected":false},"author":1,"featured_media":4603,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[13,15,30],"tags":[57],"class_list":["post-4607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-familia","category-gladys","category-slider","tag-los-pescados-y-mariscos"],"_links":{"self":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/4607","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/comments?post=4607"}],"version-history":[{"count":0,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/4607\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/media\/4603"}],"wp:attachment":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/media?parent=4607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/categories?post=4607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/tags?post=4607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}