Best cooking time for your fish ceviche to preserve its fresh texture Answers

Discover the secrets Ceviche Perfect at home Immerse yourself in the flavors of the sea and enjoy a recipe that includes perfect cooking times for fish and delicious leche de tigre. Don’t miss this opportunity to create unique moments with your loved ones. We guarantee 100% perfect result!

Celebrated every June 28th National Ceviche DayCommemorates throughout Peru to recognize a date One of the most representative dishes of Peruvian gastronomy It was considered a cultural heritage of the nation in 2004.

Considering that its freshness, combination of flavors and its ease of preparation make it a popular choice for culinary lovers, you can’t miss the tricks I leave you with in this tip.

How long does it take to cook ceviche?: The main steps

These top tips from Terminal Pesquero Restaurant will help you avoid mistakes while preparing it.

1. Use fresh and quality ingredients: Ceviche is based on raw fish and shellfish, as well as vegetables, so it’s important to choose fresh, quality ingredients. Also, use freshly sliced ​​onions and don’t squeeze all the lemon to avoid the bitter part coming out.
2. fish type: Peruvian seas offer an infinite variety of fish, such as corvina, sole, parrotfish, grouper, etc. Choose fish with firm, tender flesh that is suitable for eating raw.
3. Smooth cut: For a good texture and appearance, cut the fish into small cubes or thin strips and marinate all the pieces evenly. In addition, fish fibers should be thoroughly cleaned, as they prevent the protein from penetrating.
4. Marinade or cooking time: Time is important for flavors to develop and for the fish to cook slightly in the citric acid. Avoid marinating for more than 3-4 minutes as the fish will become too soft and lose its texture.
5. Creative Bridge: Experiment with fresh leche de tigre for a more powerful flavor.

How to make Gallao Tiger Milk

• First, take equal amounts (100 grams each) of aji amarillo and rokoto. Remove the veins, wash and drain them. Heat the vegetable oil in a pan until sizzling, then add the drained chillies and 10g of garlic. Sautéed and flambéed for a smoky flavor. When they change color, cover and cook on low for 1 hour, stirring every 10 minutes. Finally, mix and store the mixture.
• For the leche de tigre base, combine 500 grams of fish, 80 grams of onion, 40 grams of celery, 10 grams of garlic, 5 grams of celery, 1/2 lemon pepper, the juice of 8 lemons, a teaspoon of salt and 1 liter of fish stock. Mix until you get a homogeneous mixture.
• To make the ultimate callau leche de tigre, mix half a glass of leche de tigre base with 1/4 of the fish stock. Add minced fish, minced red onion, cilantro, aji lime to taste, juice of 6 lemons, a teaspoon of salt and 2 tablespoons of kalau sauce. Finally, as an accompaniment we add pieces of pork.
• Enjoy immediately: Ceviche is best eaten immediately after preparation. So enjoy it with your family or friends.

If you want to go out and celebrate this important day of Peruvian gastronomy, The Fishing Terminal Restaurant It offers the following promotion in all its stores: For any ceviche purchase, they will offer a 50% discount on a second ceviche. Valid for salon consumption, delivery and local pick up on June 28.