The real peruvian ceviche!
Added by PachaMama | Wed 04 May 2011 @ 21:18
800 grams of white fish (cat fish in the U.S., don\'t know the name in U.K)
1 stem of cellery
quite a big piece of ginger
2-3 garlic cloves
1 table spoon of salt and pepper
chili, chopped and sprinkled, as much heat as you can take
2-3 red onions
Ĺ jam/sweet potato per person
Canchita/maiz para tostar, sold in peruvian food stores, big corn for pan popping
Cutthe fish in cubes, finely chop the cellery and garlic finely, grate the ginger. Mix it all together and let rest for at least 4 hours in the refrigerator. Stirr then and then.
Cut 2-3 red onions in slices, let rest in cold water with some salt during the fish resting time in the fridge. Then rinse with cold water before serving.
For serving you\'ll need:
juice of 6-8 limes (green lemon)
sweet potato/jams i halves
some nicely dry pan popped \"cancha\" or \"maiz para tostar\", big corn, bought in peruvian stores
Sprinkle the onion on top of the fish, laying in a piece of lettuce, sided by the corn and the jams.