He Ceviche It is one of the most consumed typical dishes in Latin American gastronomy and South American countries are proud to offer some of the best varieties in the world. On this occasion, we will delve into the recipe for Chilean ceviche, which stands out for its freshness, spiciness and the characteristic citrus touch.
For this recipe of ceviche, you will need the following ingredients: 700 grams of sea bass, grouper, snapper, hake or salmon; 200 grams of clean shrimp; 2 white onions; 1 red paprika; 5 green and red peppers; juice of 15 lemons; a sprig of cilantro; 2 garlic cloves; 1 tablespoon of salt; 1 tablespoon of pepper; 1 tablespoon of cumin; 1 tablespoon of oregano; 1 tablespoon of merkén or chili powder; and 3 tablespoons of olive oil.
Starts on Ceviche cutting the fish into small cubes and place it in a bowl. Add the lemon juice, mix and leave it in the fridge for an hour so that the lemon cooks the fish. Meanwhile, cut the onion, chili peppers and paprika into squares or cut brunoise, and the cilantro into small julienne strips.
Heat a frying pan and add the tablespoons of oil. Sauté the garlic and then add the shrimp to sauté them. Cook them for about 5 minutes until they turn pink. Remove from heat and let rest. After the hour of marinating the fish, take it out of the fridge and place it in a bowl at room temperature. With this recipe, add the paprika, onion, chili peppers and coriander. Also incorporate salt, cumin, pepper, merkén or chili powder and oregano, adjusting them according to your taste. Mix well so that all the ingredients are properly integrated and let it rest for another 30 minutes.
Finally, add the sautéed shrimp to the ceviche and mix again. And ready! Now you have a Ceviche Chilean spectacular to enjoy. If you like it spicy, you can add chili peppers with a higher level of heat or even add a little Tabasco to bring out the flavors even more.
