Reineta Ceviche - Recipe and Step-by-Step Preparation

Prepare a pippin ceviche It is something perfectly possible in Peru, although this fish is imported, it can be obtained at a fairly cheap price and the flavor obtained makes it worth including it in the list of lovers of good ceviche. Read to the end and learn how to prepare it with the recipe that I bring you today.

Índice
  1. How to prepare the pippin ceviche
  2. Pippin ceviche recipe
    1. Ingredients
    2. Preparation
    3. Tips for making pippin ceviche

How to prepare the pippin ceviche

This type of ceviche is made in several countries because this fish is widely available in the different seas of the world. That means that there are many ways to prepare it and various ingredients that are used. However, here I am going to show you how to prepare it in the Peruvian style.

That is why to make it you will need, in addition to some fresh lemons, red or purple onion and an aromatic chili pepper. You can replace the latter with hot pepper or any other that is within your reach, the important thing is that it stings. You know, "ceviche that doesn't itch is not ceviche".

Pippin ceviche recipe

Dare to prepare this delicious ceviche and enjoy the great flavor and texture of the pippin. This dish is ideal to share a weekend with your family and friends. The ingredients are extremely easy to get, especially if the pippin is in season. Now we go to the recipe.

Kitchen: Peruvian
portions: 4 people
calories: 295 calories
Preparation: 20min
Cooking: 15min
Total: 35min

Ingredients

  • 1 kg of pippin fillet
  • 14 lemons
  • 2 red onions
  • 2 lime peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger extract or grated ginger
  • 50 grams of coriander
  • Salt
  • Pepper (preferably white)

To accompany

  • 2 sweet potatoes parboiled and cut into slices
  • Teeth of two cooked corn
  • Fresh lettuce
  • Yuyo

Preparation

  1. As a first step, proceed to wash the filleted pomfret with a good stream of fresh water. Then cut it into 1.5 or 2 cm cubes, then put it in a bowl, add the garlic, ginger, a little salt and pepper. Booking.
  2. Next, peel and cut the onions into julienne strips. If you wish, you can put it in cold salted water for about 10 minutes so that it has a better texture and a milder flavor.
  3. As a next step, extract the juice from the lemons by hand or using a juicer, then strain the juice obtained and reserve it in a container.
  4. Then wash the peppers, proceed to remove the seeds and the veins to prevent them from being very itchy. Then cut it into very thin strips, add it to the fish and stir well.
  5. Also wash the coriander, then chop it finely until you get about two tablespoons, add it to the bowl and mix. This ingredient is to taste you can increase or decrease its quantity according to your opinion.
  6. Now it is time to add the lemon juice to the fish, do not add everything, calculate the amount so that your ceviche has the desired acidity.
  7. As a final step, add the onion and stir the mixture well, rectify the seasoning with salt and pepper and let marinate for 10 or 15 minutes.
  8. After some time, serve accompanied by corn teeth, sliced ​​sweet potato and decorate with lettuce and fresh yuyo.

Tips for making pippin ceviche

  • The pippin ceviche needs more marinating time because its meat is firmer and therefore more difficult than the lemon to "cook" it.
  • This fish, being imported, requires being more meticulous when verifying that it is in good condition. A good way is to touch it with your fingers and then smell it, if it has the slightest bad smell it is best to discard it.
  • You can also accompany your ceviche with other side dishes of your choice, for example with cancha serrana or some delicious chifles.

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