Ceviche Clasico Recipe - Easy Kraft Recipes

Ceviche Clasico Recipe 

Ceviche is a provide that could exclusive acquire been foaled in Peru - not exclusive is Ceviche a rite of ingredients from the Sea and the Earth, but also a unification of Inca, Nation, and Nipponese cultures. And when you educate Ceviche, not only are you mixing ingredients, but you are also transportation unitedly all of these worlds into a aquarium. Presenting, the godfather of the Ceviche Descent - the Ceviche Classico.

INGREDIENTS

• 1/4 lb. petrale sole, cleaned and deboned
• 1/2 teaspoon salt
• 1/2 teaspoon minced jalapeño pepper
• 5 thin slices julienned habanero
• 1/8 small red onion, julienned
• 1 oz. lime juice, about 1 or 2 limes
• 1 round cooked sweet potato, diced
• cilantro leaves and toasted cancha corn for garnish

PREPARATION

In addition to the ingredients above, you’ll need a non-reactive bowl and fork or spoon to mix the ingredients, a small bowl to wash the onion, a mason jar for the lime juice, a sharp knife and cutting board, and a small plate or bowl to serve the ceviche.

slice in half lengthwise, devein, and deseed the jalapeño and habanero peppers
mince the jalapeño, and julienne the habanero

julienne the red onion, place in a small bowl and rinse with cold running water three times

toast about 2 tablespoons of cancha corn in a skillet with oil over medium to high heat until they brown and begin to pop

slice a lime or two and squeeze 1 oz. lime juice into a mason jar

add the jalapeño and habanero peppers to the lime juice in the mason jar, stir with fork and let rest

cut the fish into small squares, about 3/4 inch by 3/4 inch

place fish in mixing bowl, season with salt, and mix with fork

pour the lime juice with the hot peppers over the fish, toss with fork for a few minutes until fish begins to cook and turn opaque

toss in the julienned red onion, diced sweet potato, cancha corn, a few cilantro leaves, and continue to toss for another few minutes

serve on a small plate

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