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Ceviche Recipe

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This recipe for Ceviche is from Los Platos Latinos, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredientes (Alexi)
2 pounds tilapia fillets, finely diced
1 taza jugo de limon(about 8 large limes)
1/2 taza seeded chopped tomato
1/2 pepino, pelado, semillas and cortada bien
1/2 taza cortada cebolla
1/4 taza cortada bien cilantro hojas
1/2 cup clam-tomato juice (recommended: Clamato), optional
1 tablespoon bottled hot sauce (recommended: Huichol), optional
1 serrano chile,
1 avocado, halved, pitted, peeled, and thinly sliced
1 limón, cortada en porciones
Directions:
Directions:
Corta los ingredientes(tilapia fillets) en piezas
Junta tus piezas en cubos y ponlos en un tazón o recipiente de algún tipo.
lava tu tabla de cortar y un cuchillo con jabón y agua caliente para que sea limpio.
A continuación, corta el limón por la mitad.
Utiliza tu juicer cosa que te encanta la muerte para exprimir todo el jugo hacia fuera en el pescado.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hr 30 min
Personal Notes:
Personal Notes:
Ceviche tiene una historia larga en Latino América,de españa Sudamérica.Pero su historia no está muy clara.Una gente piensa que ceviche viene de Perú,pero otra gente dice que se originó con los árabes.Pero ceviche utiliza con diferentes manera en todo el mundo.Gente piensa que los españoles trajeron limón de europa y combinaron los pescados con el limón para crear el ceviche.Los históricos dicen que el ceviche se originó en tiempos coloniales en la area de Perú en el presente.

 

 

 

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