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CEVICHE (TYPICAL RECIPE OF PERU)

Escrito por Equipo EditorialRevisado por Walter C

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CEVICHE (TYPICAL RECIPE OF PERU)

CEVICHE (TYPICAL RECIPE OF PERU). Alimento Base: Scallops, Cut large scallops into 3 or 4 pieces, leave small scallops whole. Arrange scallops into a bowl; pour in lime juice and cover bowl. Marinate scallops at room temperature, stirring from time...
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Tiempo de preparación 25 minutos
Tiempo Total 25 minutos
Raciones: 4 comensales
Plato: Scallops
Cocina: Perú
Ingredients Method

Ingredientes
  

  • 1 lb [454 g] scallops or white fish fillet
  • 1 cup [250 ml] lime juice
  • 1 lb [454 g] small shrimps or 2 cans salad shrimps drained
  • 1/3 cup [80 ml] red onion finely chopped
  • 1/4 cup [60 ml] freshly chopped parsley
  • 1 hot pepper finely chopped
  • 1 tsp [5 ml] ground black pepper
  • 1/2 tsp [2.5 ml] oregano
  • 6 cherry tomatoes quartered
  • 1/4 cup [60 m] olive oil

Method
 

  1. Preparation
  2. Cut large scallops into 3 or 4 pieces, leave small scallops whole.
  3. Arrange scallops into a bowl; pour in lime juice and cover bowl.
  4. Marinate scallops at room temperature, stirring from time to time, for 3 hours [fish cubes for 4 1/2 hours].
  5. Drain scallops, throwing away marinade.
  6. Well mix together drained scallops, shrimps, chopped red onion, parsley and hot pepper, ground black pepper, oregano, cherry tomato quarters and olive oil.
  7. Cover and refrigerate for 1 hour, before serving.