Peruvian Recipe » Steps + TIPS【2022】

The pippin ceviche Its main ingredient is this fish called the reineta, also known as hatchet fish or swordfish, is a fish of the Bramidae family and is a species perciform. It is found in the sea southeast pacificspecifically in Chilean waters. It is highly demanded for consumption in the area, as it is a low-cost meat with a flavor very similar to the hake.

The frog has a White meat and very firm, with a central spine and therefore contains a lot of meat, distributed in two large loins, without bones. Generally, it is prepared fried, baked or sautéed.

When the pippin is used as the main meat of the Cevicheit gives it a special flavor that enhances the most exquisite palate. For this reason, it is a very good substitute for hake in the preparation of this dish, but at a much lower cost.

Índice
  1. How to make pippin ceviche?
  2. Peruvian Reineta Ceviche Recipe
    1. Ingredients
    2. Preparation

How to make pippin ceviche?

As in the other fish ceviches, the main preparation consists of marinating the Raw Fish with lemon juice; this to give it the characteristic flavor of authentic traditional peruvian ceviche.

It is important that the little frog buy fresh and freeze for at least 24 hours before its preparation; or on the contrary buy already frozen and defrost a few hours before preparing it. This to avoid a possible parasitosis in the diners.

Peruvian Reineta Ceviche Recipe

This recipe is very simple to prepare and it is recommended to follow all the steps to the letter to guarantee obtaining a good ceviche, as in the traditional recipe. Below is an overview of the recipe and its preparation.

Rations: 4 people
Calories: 260
Preparation time: 15 minutes
Cooking time: 20 minutes
Total: 35 minutes

Ingredients

  • 1 kilogram of Pippin
  • 1 cup of Cilantro chopped
  • 1 liter of lemon juice
  • 500 grams of shrimp or prawns
  • Scallops and oysters to taste (optional)
  • 60 milliliters of olive oil
  • 1 unit of chopped green onion
  • 1 unit of common onion in brunoise
  • 1 pinch of salt
  • 1 pinch of pepper
  • ½ teaspoon garlic powder
  • ½ unit of chopped green chili (optional)

Preparation

  • 1. Cook the shrimp or prawns and peel them when they are cold
  • 2. Chop the rest of the ingredients and reserve them to use them at the time of preparation
  • 3. Cut the pippin into small cubes and place in a bowl.
  • 4. Add the lemon juice to the container with the fish, checking that the minced pippin is completely covered.
  • 5. Marinate the fish for about an hour
  • 6. While the pippin is marinating, cook the onion in hot water, but without bringing it to a boil, for about 5 minutes. Strain and drain very well
  • 7. After an hour, add the oil to the bowl with the marinated pippin, cilantro, minced garlic, chili pepper, onion, salt and pepper to taste. Mix everything very well
  • 8. Add the shrimp, scallops or oysters to the preparation if desired; previously cooked and without shells.
  • 9. Rectify the salt and serve immediately or introduce for a few minutes in the refrigerator before serving.

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