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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joaloka 1

metsoako

fetola Servings:

	250 g Fresh Perch
	1 cloves ea minced Konofole
	1 qotsitsoe Chilis e khubelu
	4-5 Lero la Lime
	100 g, Pelepele e khubelu
	130 g, Liieee tse khubelu
	1 tetemang ea Coriander Makhasi
	letsoai
	Black Pepper

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Likaroloana:

cuisine:

Peru

70
o sebeletsa 3
bonolo

metsoako

250 g Fresh Perch
1 cloves ea minced Konofole
1 qotsitsoe Chilis e khubelu
4-5 Lero la Lime
100 g, Pelepele e khubelu
130 g, Liieee tse khubelu
1 tetemang ea Coriander Makhasi
letsoai
Black Pepper

directions

Raw tlhapi hase feela Japanese neano: le bopaki ba ke ceviche, lijo Peru hore e teng ho tloha pele ho Inca.
Ho e tala tlhapi, empa ha u rata ka se lebellang: e ke Ceviche, ea tsebahalang ka ho fetisisa ya lijana Peru e tloaelehileng. A e le hantle ea sechaba hore hoo e ka bang tsohle linaheng tsa Amerika Boroa entse bona: Chile, Ecuador, Panama, Mexico, Colombia, El Salvador, Nicaragua, Costa Rica, Guatemala. E le setsi ke tlhapi o khathollang le lijo tse tsoang leoatleng e tala marinated ka lero la lime le a tsamaea le meroho, chilli le pabatsong: risepe bao histori e lahlehileng fetang lilemo tse sekete, esita le pele ho Inca muso.

mehato

1 etsahalale	Hlatsoa 'me u hlatsoe litlhapi, ebe o e seha likotoana ebe o e beha sekotlolo.
2 etsahalale	Kenya onion e hahiloeng hantle, letsoai, pepere, konofole, pepere le chilli ebe o kopanya.
3 etsahalale	Tšela lero la kalaka holim'a motsoako ho e koahela ka botlalo.
4 etsahalale	Koahela sekotlolo ka sekoaelo sa polasetiki 'me u se lumelle ho phomola hora sehatsetsing.
5 etsahalale	Sebeletsa ka coriander e sa tsoa khuoa.