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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Ingredients

Adjust Servings:

	250 g Fresh Perch
	1 cloves of minced Garlic
	1 minced Red Chilis
	4-5 Lime Juice
	100 g Red Peppers
	130 g Red Onions
	1 bunch of Coriander Leaves
	Salt
	Black Pepper

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Features:

Cuisine:

Peruvian

70
Serves 3
Easy

Ingredients

250 g Fresh Perch
1 cloves of minced Garlic
1 minced Red Chilis
4-5 Lime Juice
100 g Red Peppers
130 g Red Onions
1 bunch of Coriander Leaves
Salt
Black Pepper

Directions

Raw fish is not just Japanese tradition: a proof is the ceviche, a Peruvian dish that has existed since before the Inca.
It is raw fish, but not like you would expect: it is the Ceviche, the most famous of Peru’s typical dishes. A national fact that almost all the countries of South America have made their own: Chile, Ecuador, Panama, Mexico, Colombia, El Salvador, Nicaragua, Costa Rica, Guatemala. The base is fresh fish and raw seafood marinated in lime juice and accompanied by vegetables, chilli and sale: a recipe whose history is lost over millennia, even before the Inca empire.

Steps

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