Cebiche de Jurel
REVIEW 📝
In 2008, June 28 of each year was declared as the "Day of the
Ceviche" throughout Peru.
And here in Moquegua we have our version of ceviche.
The Mackerel ceviche being the Mackerel a small oily fish being very cheap and accessible to buy, as well as easy to prepare.
Here we can see that in Ileños restaurants they present it as a casual ceviche, being too extraordinary in sober and at a completely accessible price.
Horse mackerel is characterized by its intense flavor and firm meat, which makes it an excellent option for ceviche.
Horse mackerel ceviche is traditionally prepared with raw fish marinated in lemon or lime juice, accompanied by onion, chili, cilantro and other ingredients according to the recipe. It is a refreshing and delicious dish, very popular in Latin American countries with maritime coasts.
RECIPE 🌿
A recipe for Cebiche de Jurel, as delicious as a Shell.
By: Jose Aburto & Nickolaz Amesquita.
Servings: Two people
Prep Time: 15 minutes
Cook Time: In the morning
 |
| Dish |
Ingredients:
- 1 Fresh fish fillet (Jurel) - 4 lettuce leaves
- 1 Red onion
- 1 chili peppers
- 5 lemons
- So, pepper to taste
Directions:
1. First, cut the fish fillet into small cubes. ask for the help of a adult.
2. Then, cut the onion un "Juliana" (In long and very thin strips) Chop the garlic.
3. Next, cut the lemons and squeeze the indo a cup. Place the fish in a container.
4. After that, add the salt, lemons juice and aji limo, mix the ingredients.
5. Finally, serve on a plate and enjoy.
Notes:
The fish (Jurel) that si fresh, that way it tastes better.
I recomend this recipe because it's a very delicious traditional dish from Peru.
Lemonade 🍋
Ingredients:
- 1/2 cup of lemon juice.
- 3 to 4 tablespoons of sugar.
- 4 cups of ICE CUBES
- 1 egg white.
AUTHORS
1. Jose Ignacio Aburto Salinas
2. Nickolaz Fabrizio Amesquita Incio
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