Ceviche

Raw fish cooked in lime juice

INGREDIENTS:

1 pound fish fillet, such as red or blue snapper or sea bass. Use ONLY fresh top-quality fish. Very clean, with no skin, not previously frozen because becomes to soft and has very little taste.
1 teaspoon ground garlic

7 lemons juiced or more
2 red onions, cut in strips

Lettuce (big leaves - boston)
Corn on the cobb, boiled (sliced 2 inch thick)
Boiled potatoes (sliced 1 inch thick)
Yams, boiled. (sliced as potatoes).
¼ cup fresh cilantro leaves, minced
Freshly ground black pepper to taste
Salt to taste

PREPARATION:
 

Cut fish in 3/4-inch pieces.

Add lemon juice just to cover fish. Mixed well with the garlic..

Add salt and pepper to taste. Make it a little saltier than you normally do since some of this salt will be absorbed by the fish. Marinate for 1 hour or more, and taste the salt again. When the fish is totally white, this means that it is fully marinated.

Apart, marinate the onions in lemon juice too.

To serve place mixture over a leave of lettuce.

Add some lemon juice over serving.

Garnish with onions over the fish, and the cilantro over de onions and around this, the potato, yams and corn.

This is the original recipe for Peruvian Ceviche. Of course, this recipe is open to variations. It is up to your taste. Some like to add chopped celery, or ginger. Even hot sauce. ¡Buen Provecho!

Escabeche de Pescado
Fried fish topped with sautéed onions, vinegar & yellow chilies

INGREDIENTS:

6 white fish filets
2 red onions (large pieces - 2½” x ½” app.)
¼ cup red wine vinegar
2 yellow hot pepper (strips)
1 spoon of “panca” hot pepper paste
2 garlic cloves (chopped)
1½ tablespoons ground "panca" hot pepper
olive oil
Salt and pepper to taste
Lettuce (Leaves)
3 eggs (hard boiled)
Olives
Feta cheese (crumble)
Flour

PREPARATION:
 

Season the fish filets with salt and pepper and coat them with flour. Fry them in a good amount of oil. Take the filets out and in the same oil, prepare a seasoning with panca hot pepper and garlic, then add onion, vinegar, yellow hot pepper, salt and pepper. Cook till the onion is “al dente”.

To serve, put the fish filets over the lettuce and cover with the preparation. Garnish with hard-boiled eggs, lettuce, feta cheese and olives.

Ocopa Arequipeña

Cream sauce over boiled potatoes

INGREDIENTS:

½ lb. feta cheese

¼ lb. cooked shrimp tails

1 garlic (chopped)

6 regular size potatoes (round)

3 oz

3 oz huacatay herb

2 oz soda crackers

½ olive oil

2 yellow hot peppers (deveined with no seed). If you like hot food add more.
3 eggs (hard boiled)

6 lettuce leaves

6 olives

Salt to taste

White pepper to taste.

Milk (Evaporated)

PREPARATION:
 

Slen togeter until cream, the feta cheese, cooked shrimp tails, huacatay herb, soda crackers, yellow hot peppers, olive oil. Salt and pepper to taste. Add the Milk, just to be sure the cream is not too thick.

If the mixture is soft, add little bit of soda crackers, (crumbed). If it is so thick, add milk.
 

Boil the potatoes. Sliced ½" tick.