The tollo or toyo is a cartilaginous fish that is consumed mainly in Peru, where it is used in many traditional recipes of the country’s gastronomy. Among these recipes, the most famous is undoubtedly ceviche, a meat dish marinated in citrus dressings made mainly of fish. If you have ever tried it and want to make it at home, follow this easy recipe, original from Peru, and prepare an authentic Peruvian ceviche.
Ingredients to make Peruvian Tollo Ceviche:
- 1 kilogram of tollo fillet
- 4 cloves of garlic
- 1 unit of Onion
- 3 units of Ají limo
- 2 dessert spoons of coriander
- ½ kilogram of Yucca
- 2 units of Cob
- ¾ glass of Creole lemon juice
- 1 pinch of bell pepper
- 1 pinch of salt
How to make Peruvian Tollo Ceviche:
The first thing we will do to prepare the tollo ceviche will be to prepare all the ingredients. To do this, finely chop the garlic, chili peppers and coriander, cut the onion into julienne strips and the cassava and corn must be parboiled.
Trick: Peruvian ceviche is not only made with tollo, you will not find this fish in all countries so you can substitute it with any other cartilage fish
With the ingredients ready, we will start preparing the dish. First, remove the cartilage from the tollo, then use a sharp knife to get rid of the skin of the fillets and cut the fish into cubes of approximately 2 centimeters.
Then soak all the fish pieces in a bowl of salted water. Stir well so that the fish tacos soak up the water and after a few seconds pass through a sieve and drain.
Once you have drained the tollo, place the fish in another bowl and mix with the ground garlic, pepper and lemon juice. Stir everything with a wooden spoon until they are completely impregnated. The citrus fruits of the lemon must act on the fish by cooking it, let a few minutes pass until the tollo changes color slightly, this will indicate that it is cooked. Then add salt and let stand about 3 minutes.
Next, pass the cut onions through water with the help of a strainer and let drain. Then add this together with the rest of the ingredients to the source and mix well. Serve the Peruvian tollo ceviche with parboiled yucca and some corn kernels.
