n this recipe, this is a shrimp and fish ceviche.
Cut
ith the lettuce. Place the ceviche in the center. Surround it
The day before making the ceviche, place sliced onions in a
The original recipe is done with Peruvian white corn, it has the
CHICKEN RECIPE: In a large bowl, combine
For the ceviche:
Squeeze 2 ounces of
ix.
SCALLOP AND MANGO CEVICHE:.
In a nonreactive bowl
vernight.
For the tuna ceviche, mix the oil, onion, celery
hiles lend a unique, especially Peruvian, flavor to this dish. Other
he basil sauce over the ceviche.
Stir in olives, onion
For the ceviche:
Add the prawns, olive
loves, sugar and RawSpiceBar's Peruvian Spice Rub in a blender
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
s estimated.
Recipe from The Art of Peruvian Cuisine by Tony Custer
eafood, smoked trout or seafood ceviche.
Vegetarian fillings include sliced
Combine all ingredients except red onion and mix well.
Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.