I was recently in a Peruvian restaurant in Madrid that I loved. I tried their ceviche and they told me that it was one of the best in Madrid, so I went over and asked them for the recipe, and today I want to share it with all of you.

La The main key to preparing a good ceviche is the quality of its ingredients and the perfect temperatureThat is why it is always essential to put the container where you are going to serve the ceviche in the fridge, and the fish must always and at all times be cold.

For this ceviche we are going to use a fresh white fish with consistent meat that allows us to divide the loins into cubes without breaking them.

Peruvian ceviche, the original recipe

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I was recently in a Peruvian restaurant in Madrid that I loved. I tried their ceviche and they told me that it was one of the best in Madrid, so I

Ángela

Kitchen: cuisine
Recipe type: Fish
Rations: 4

Ingredients

1 kg of fresh white fish and wide loin (monkfish, sea bass, or corvina)
6 limes
2 red onions cut into thin julienne
2 tablespoons finely chopped fresh coriander
1 dessert-type tablespoon of minced yellow pepper
Sal Island
Freshly ground white pepper

Garrison

Large grain corn
1 sweet potato

Music

Clean the fish and remove the hard parts, although with monkfish or sole it is also delicious. Once we have them clean, we fillet them with a knife, dividing them into medium dice, and we reserve the fish in a platter.
For the garnish, wash the sweet potato and cook it for 20 minutes over medium heat. In a separate pot, cook the corn on the cob for 10 minutes and reserve.
We cut the limes in half. We rub with one of them the container where we will prepare the ceviche. We add the fish to the bowl or source, add some ice cubes, so that the fish is as cold as possible for as long as possible.
Add fine salt, freshly ground white pepper and yellow chili. We squeeze the limes over the container where we have all our ingredients. We remove everything until it is well integrated. When the fish takes some color we try it and rectify salt if we see it necessary. The fish will gradually cook and turn white.
Cut the coriander very finely and add it. Remove the ice cubes and cut the purple onion into julienne strips and add it. (As a trick, so that the onion does not remain brown, we add it directly to our ceviche at the last moment before serving).
Let the ceviche rest in the fridge for 10 minutes, until the fish is very white. Once this time has passed, all that remains is to serve the cebiche on a very cold plate in the fridge.
Peel the sweet potato and cut some thick slices, and shell the corn on the cob.
We put the marinated fish a little, the red onion on top, and we accompany it with the sweet potato and the corn grains.

Delicious!