Peruvian ceviche is a delicacy and in general, all Peruvian cuisine is wonderful. In this case we focus on one of its most international and most versioned dishes, it is the Peruvian fish ceviche.
Fish ceviche is an easy dish to make and uses ingredients that are easy to find anywhere in the world. To make this recipe step by step we will use white fish and we will give it an extra flavor by adding some fruit, an irresistible tropical touch.
Let’s go then with the recipe for Peruvian ceviche with mango and fish, I assure you that with it you will be able to surprise all your guests or if you cook just for yourself, then go ahead and treat yourself to this exquisite dish.
Ingredients to make Peruvian Ceviche with mango and fish:
- 1 white fillet of any fish
- 1 unit of Paprika
- 1 unit of purple onion in thin Cortés feathers
- 3 units of lemon juice
- 1 can of canned tender corn
- 1 coriander leaf finely chopped
- 1 branch of Celery
- 1 teaspoon of olive oil
- 1 pinch of salt and pepper
- Ice
- ½ Mango
How to make Peruvian Ceviche with mango and fish:
1.Cut our fish fillet into even cubes or dice, taking into account that it does not have bones and if you have a fillet that has them, remove them with a pair of tweezers. Then, in a bowl add the fish cubes and add the lemon juice, finely chopped coriander, a leaf or branch of celery, salt and pepper. We reserve in the fridge or put ice cubes to keep the fish cold (the success of this dish is to present it and eat it very cold).
2.Finely chop into feathers, or very thin strips, the purple onion, the red paprika very finely chopped and if we want as an option we can preferably incorporate fine cubes of mango viche into the preparation.
3.Already previously in the container of the fish fillet we mix and incorporate the sweet corn, the purple onion, the paprika and if we want that I advise them, again we chop a little more coriander, mix gently and add a splash of olive oil and sift again squeezing a lemon on top of the preparation.
