Name: Peruvian Ceviche
Yield: 3
Cuisine: Peruvian
Ingredients: Perch: 250 g Fresh; Garlic: 1 cloves of minced; Red Chilis: 1 minced; Lime Juice: 4-5; Red Peppers: 100 g; Red Onions: 130 g; Coriander Leaves: 1 bunch of; Salt; Black Pepper

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5,040 Echiche
dị ka 1

Efrata

Gbanwee servings:

	250 g Fresh Perch
	1 cloves of minced Galiki
	1 minced Chili uhie
	4-5 wayo Ihe ọṅụṅụ
	100 g Red Peppers
	130 g Red eyịm
	1 bunch of coriander doo
	nnu
	Black ose

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I tosiri banye ma ọ bụ aha na ibe edokọbara / mmasị a ọdịnaya.

atụmatụ:

Cuisine:

Peruvian

70
na-eje ozi 3
Easy

Efrata

250 g Fresh Perch
1 cloves of minced Galiki
1 minced Chili uhie
4-5 wayo Ihe ọṅụṅụ
100 g Red Peppers
130 g Red eyịm
1 bunch of coriander doo
nnu
Black ose

nTỤZIAKA

Raw azụ abụghị nnọọ Japanese omenala: a na-egosi bụ ceviche, a Peruvian efere nke dịworo kemgbe tupu Inca.
Ọ bụ raw azụ, ma ọ bụghị dị ka ị ga-atụ anya: ọ bụ Ceviche, ndị kasị ama nke Peru si ahụkarị efere. A mba eziokwu na ọ fọrọ nke nta niile na mba nke South America mere ha onwe ha: Chile, Ecuador, Panama, Mexico, Colombia, El Salvador, Nicaragua, Costa Rica, Guatemala. The isi bụ ọhụrụ iyak na nke ndu Erimeri agbanwe ụtọ na lime ihe ọṅụṅụ na-esonyere vegetables, chilli na ire: a Ntụziaka onye akụkọ ihe mere eme na-efu n'elu millennia, ọbụna tupu Inca alaeze.

nzọụkwụ

1 eme	Wash and rinse the fish, then cut it into cubes and place it in a bowl.
2 eme	Add the finely chopped onion, nnu, ose, garlic, pepper and chilli and mix.
3 eme	Pour the lime juice over the mixture to cover it completely.
4 eme	Cover the bowl with plastic wrap and let it rest for an hour in the refrigerator.
5 eme	Serve with freshly chopped coriander.