Peruvian ceviche recipe with kion
If you want to learn how to prepare fish ceviche, we have a great list of step-by-step recipes that can help you cook it like an expert in the field. Ceviche is made primarily with white fish, although there are vegan recipes that use the same cooking principle to make dishes such as lentil ceviche.
However, this time we are going more traditional and the ingredient to which we will give a little prominence, in addition to the fish, will be ginger or ginger. This food has great beneficial properties for our health but also some contradictions: it helps prevent cancer, fights gastritis and can relieve nausea, but it is not recommended for pregnant women or people with heart problems.
Now that you know all this, we can get down to the kitchen to prepare and enjoy this rich recipe for Peruvian ceviche with ginger.
Ingredients to make Peruvian Ceviche with ginger:
- 3 pounds of white fish
- 1 red onion
- 1 piece of Celery
- 1 piece of Kion or Ginger
- 6 green lemons
- 1 chili pepper (jalapeño or rocoto)
- 1 lettuce
- 2 boiled potatoes
- Parboiled corn
How to make Peruvian Ceviche with Kion:
First of all, we list the ingredients. To do this, chop the fish into squares like a bite, squeeze the juice from the lemons, cut the onion finely and the celery and ginger finely. With everything finely chopped, we place the fish in a bowl along with the lemon juice, ginger and celery. We leave this marinating for about 30 minutes so that the lemon acids cook the fish. After this time, add the red onion and a teaspoon of liquefied chili. We mix everything well again and we have our fish ceviche ready. At the time of serving, we place our Peruvian ceviche with ginger on a bed of lettuce and accompany with corn and cooked potato. To enjoy!
