Updated on 01/23/2022 11:30 am
One of the emblematic stews of Peruvian gastronomy is the fish ceviche, which can be prepared with a wide variety of fillets, such as the charela, a relative of the corvina, and which is characterized by its white meat and large amount of nutrients. This is a perfectly balanced and exquisite spicy dish and here we will share the prescription by the chefs of the Marriott International in the Caribbean and Latin America, who celebrated the International Day of Spicy Food on January 16.
Ingredients:
- 180 gr charela fish
- 2 g coriander
- 8 units Lemon
- 5 gr chili limo
- 80 gr parboiled sweet potato
- 50 gr parboiled corn
- 50 gr fried chulpi corn
- 40g red onion
- Salt and pepper to taste
Decor:
- coriander leaves
- Peppers
- chili slime
preparation:
- Cut the fish into small pieces, season with salt, pepper, coriander, ají limo and rub a small piece of ají limo in the bowl.
- Add freshly squeezed lemon juice and mix to integrate all the flavors.
- Remove the fish from its juice so it doesn’t overcook.
- In a deep plate, place three slices of sweet potato, julienned onion in the center of the plate, place the fish without juice on top, place the corn and field on the sides.
- Decorate with slices of ají limo and coriander leaves. Serve the ceviche juice in a jar to pour at the time of eating.
“Marriott International is privileged to have many talented chefs on our teams and we are excited to share their flavors with the world. These chefs have inspired us to create the SaborES Marriott Bonvoy campaign and we hope to spark everyone’s interest in trying new and delicious dishes”said Diana Plazas-Trowbridge, Director of Sales and Marketing for Marriott International in the Caribbean and Latin America. In this link you will be able to find recipes to cook wherever you are.
