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

Vahevahe
4,875 Ngaahi fakakaukau
Hange ko e 1

Ngaahi me'a

Liliu 'a e Servings:

	250 l foʻou Takinga Vai Pikolo
	1 cloves ʻo minced Garlic
	1 minced Chilis kulokula
	4-5 Laimi huhuʻaʻi
	100 l Polo kulokula
	130 l Onioni lanu kulokula
	1 maʻu ʻo e Coriander Leaves
	Soleki
	Pepa 'uli'uli

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Ngaahi fotunga:

Cuisine:

Peluu

70
'Oku hoko 'a e 3
Faingofua

Ngaahi me'a

250 l foʻou Takinga Vai Pikolo
1 cloves ʻo minced Garlic
1 minced Chilis kulokula
4-5 Laimi huhuʻaʻi
100 l Polo kulokula
130 l Onioni lanu kulokula
1 maʻu ʻo e Coriander Leaves
Soleki
Pepa 'uli'uli

Ngaahi fakahinohino

Ko e ika toto 'oku 'ikai ko ha tukufakaholo faka-Siapani pe: Ko e fakamo'oni ko e Sevise, ha Tisi Peluu kuo 'i ai talu mei he Inca.
Ko e ika 'ota, ka ʻoku ʻikai ke ke saiʻia ʻi hoʻo ʻamanaki: ko e Sevise (Ceviche), ko e ʻu peleti angamaheni taha ia ʻo Peluu. Ko ha foʻi moʻoni fakafonua kuo faʻu ʻe he meimei fonua kotoa ʻo Saute ʻAmelika haʻanau: Silei, ʻEkuatoa, Panamā, Mekisikou, Kolomupia, ʻEla Salavatoa, Nikalākuá, Kosita Lika, Kuatemala. Ko e fakavaʻe ko ha ika foʻou mo ha meʻa tahi ʻosi fakavai soosi ʻi Laimi huhuʻaʻi pea fakataha mo e vesitapolo, chilli mo fakatau atu: ko ha founga kuo mole hono hisitolia ʻi he taʻu ʻe afe, ki muʻa ʻi he puleʻanga Inca.

Ngaahi sitepu

1 Fai 'e	Kaukau pea fufulu e iká, hili ia pea kosi ia ki he BES pea faʻo ia ʻi ha poulu.
2 Fai 'e	Tanaki atu ʻa e lelei ta ʻo e onioni, māsima, pepa, garlic, pepa mo e chilli pea tuifio.
3 Fai 'e	Lingi ʻa e huhuʻa Laimi ki he fefiofi ke ʻufiʻufiʻi kakato ia.
4 Fai 'e	ʻUfiʻufiʻi ʻa e poulu ʻaki ʻa e milemila pea tuku ke malolo ʻi ha houa ʻe taha ʻi he ʻaisi.
5 Fai 'e	Ngaue ʻaki ha ta coriander.