Ingredients to make Ceviche de toyo:
- 1kg thin toyo fillet or milk toyo.
- 4 cloves of garlic minced.
- 1 onion cut lengthwise.
- 3 finely chopped limo peppers.
- 2 tablespoons chopped coriander
- 1/2 kg of parboiled cassava
- 2 parboiled corn
- Juice of 08 creole lemons
- lettuce leaves to garnish
- Salt
- Pepper to taste
How to make Toyo Ceviche:
Remove the cartilage of the toy. With a sharp knife, remove the skin from the fillets and cut into 2-centimeter cubes. Soak in a bowl of salted water. Stir and strain, shaking the water, drain it. Put the toyo cubes in a bowl and add the ground garlic, the pepper and the juice of 08 lemons, stirring with a wooden spoon so that they are well impregnated and cooked with the lemon juice.
When there are signs that the fish is cooked, that is, it changes color slightly, add the salt and let it rest for three more minutes. Place the cut onion in a strainer and rinse it under running water.
Shake lightly to remove excess water and let drain. When the toyo is cooked, place the onion in a bowl together with the chili and the rest of the lemon on the onion. Serve accompanied by pieces of parboiled yucca, shelled corn and lettuce.
