“There is no Peruvian who ended a week without falling ceviche, whether at home or in a restaurant,” he says Enrique wallsChef born in Lima and responsible for AMA.ZO Peruvian KitchenWith units in São Paulo, when talking about an import of the dish to your home country.
The relevant ceviche is Naça Cultural Heritage. Refreshing, nutritious and protein, the chef teaches a classic recipe and ensures: éfil to make at home. Check out one follow!
Classic ceviche recipe (yields 4 portions)
Start with tiger milk that is cold fish broth that makes all the difference to get an authentic Peruvian ceviche!
Tiger milk
- 100 g of white fish
- 150 ml of fish broth
- 150 ml of lemon supplies
- 20 g of purple onion
- 20 g of coriander stalks
- 15 g of salt
- 10 g of finger pepper
- 10 g of garlic
- 10 g ginger
In a large bowl, mix all ingredients except the fish, and let stand for 10 minutes. Add the fish, beat everything in a blender until smooth liquid, strain in a very fine sieve and refrigerate.
Final ceviche
- 800 g of fresh white fish (cut into 3 × 3 cm aproximadame cubes)
- 80 g of purple onion in julienne (cut into thin slices)
- 8 g of chiffonade coriander (finely sliced)
- 20 g of brunoise finger pepper (cut into small cubes)
- 36 g of salt
- Coriander leaves to taste for finishing
In a large bowl, put the cold fish, accent to pepper-finger, salt and coriander, mixing delicacy for 30 seconds until the fish begins a brown. Add the tiger and tiger lemon, stirring for another 10 seconds. Finish with a purple onion and serve immediately with coriander leaves.
If you do not want to do the work of making ceviche at home, chef Enrique Offer Vácias Options practically at AMA.ZO Restaurant, where he appreciates a Peruvian kitchen, ingredients with ingredients, dana, -selva.
AMA.ZO Peruvian Kitchen: Rua dos Guaianazes, 1149-Flampos Elíseos / Tel.: (11) 99560-4321 | Opening hours: Tuesday to Friday from 12h to 15h30 and Sunday from 12h to 18h. Dinner from Wednesday to Friday from 19h to 22h and shopping Higienópolis
