How to Make Peruvian Seviche #86
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Date: 2020-08-15
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Comments and reviews: 9
Janny
Ceviche is w/ C. 1)Do NOT use jalapenos, peruvian chiles r MIRASOL & LIMA, look for them intrntn'l markets. 2)Jalapenos have a completely different taste, eventhough they look similar 3)marinate fish & onions w/the lime juice that must have minced garlic & ginger, salt, peruvian chiles (minced & in small pieces) & few cilantro. 4)FORGET the fridge for 8 hrs, it should be marinated for half hour or depending on the amount of fish used, check the pieces of fish until u get the whitish color
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Ceviche is w/ C. 1)Do NOT use jalapenos, peruvian chiles r MIRASOL & LIMA, look for them intrntn'l markets. 2)Jalapenos have a completely different taste, eventhough they look similar 3)marinate fish & onions w/the lime juice that must have minced garlic & ginger, salt, peruvian chiles (minced & in small pieces) & few cilantro. 4)FORGET the fridge for 8 hrs, it should be marinated for half hour or depending on the amount of fish used, check the pieces of fish until u get the whitish color
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Janeth
3. Ingredients for ceviche are: fresh fish, lime, salt, pepper, peruvian chiles, onions in juliana cut, all mixed togheter at the same time. Than eat it right the way. See? simple, rite?
4. He hasn't ever seen a ceviche and never been in Peru! Usually some cheeffs very important travel and get in to the real culture. AND MAKE FUSION. example: NOBU MATSUHISA, who came to Peru first, argentina, mexico, and then make those real delicious fusion in NOBU Restaurant. Im peruvian
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3. Ingredients for ceviche are: fresh fish, lime, salt, pepper, peruvian chiles, onions in juliana cut, all mixed togheter at the same time. Than eat it right the way. See? simple, rite?
4. He hasn't ever seen a ceviche and never been in Peru! Usually some cheeffs very important travel and get in to the real culture. AND MAKE FUSION. example: NOBU MATSUHISA, who came to Peru first, argentina, mexico, and then make those real delicious fusion in NOBU Restaurant. Im peruvian
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dch
the same day u fished it so its fresh, after u have to use a lot of lemon for the sauce with SALT u never used salt and thats the basis of the seviche with the lemon and mixed it with garlic and black pepper and some stuff we call here Ajinomoto that its a sazonador idk how u say that in english, later u put the rocoto molido or the other one and put some corn with pop corn cerrano and onion, if u want u can put lettuce and sweet potato and there u have it a REAL PERUVIAN SEVICHE
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the same day u fished it so its fresh, after u have to use a lot of lemon for the sauce with SALT u never used salt and thats the basis of the seviche with the lemon and mixed it with garlic and black pepper and some stuff we call here Ajinomoto that its a sazonador idk how u say that in english, later u put the rocoto molido or the other one and put some corn with pop corn cerrano and onion, if u want u can put lettuce and sweet potato and there u have it a REAL PERUVIAN SEVICHE
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Cecilia
Naci en el Callao y como chalaca me disgusta mucho que este video muestre una version tan malograda de un potaje tan mestizo, milenario y representativo de nuestra cultura. Viva el Peru!
Please do not follow the instructions on this video. The tape does not follow the true Peruvian ceviche recipe, which does not have olive oil, tomatoes and chili! Please follow Gaston Acurio for an accurate recipe of this delicious Peruvian dish.
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Naci en el Callao y como chalaca me disgusta mucho que este video muestre una version tan malograda de un potaje tan mestizo, milenario y representativo de nuestra cultura. Viva el Peru!
Please do not follow the instructions on this video. The tape does not follow the true Peruvian ceviche recipe, which does not have olive oil, tomatoes and chili! Please follow Gaston Acurio for an accurate recipe of this delicious Peruvian dish.
reply
Norma
hay ya no mamen. aunque les mostraran como se hiciera el original. de todos modos la gente lo cambia. porque de gustos a gustos! se rompen generos. y esto aplica en todo. lo unico que tienen que a hacer. s, lo bueno tomenlo, y lo malo dejenlo a un lado. big deal! after all! c llegan a ver mis pasteles d tres leches van a decir. hay no! asi no c hacen. a huevo que si! porque a si los ago yo! y a la gente les encanta!
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hay ya no mamen. aunque les mostraran como se hiciera el original. de todos modos la gente lo cambia. porque de gustos a gustos! se rompen generos. y esto aplica en todo. lo unico que tienen que a hacer. s, lo bueno tomenlo, y lo malo dejenlo a un lado. big deal! after all! c llegan a ver mis pasteles d tres leches van a decir. hay no! asi no c hacen. a huevo que si! porque a si los ago yo! y a la gente les encanta!
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rockumtv
You can use a dash of milk to make some texture of course is just a way to get the leche de tigre. or without this little dash. Ajinomoto is opcional too. and el callao some people use cilantro. just a little bit. and in the north coast use. Chifles ( fried green banana)like a company. but the typical is just garlic, chili, salt lemon onion and fish. but this video sucks!
reply
You can use a dash of milk to make some texture of course is just a way to get the leche de tigre. or without this little dash. Ajinomoto is opcional too. and el callao some people use cilantro. just a little bit. and in the north coast use. Chifles ( fried green banana)like a company. but the typical is just garlic, chili, salt lemon onion and fish. but this video sucks!
reply
Janeth
DISCLAIMER:
This is NOT REAL CEVICHE PERUVIAN
AND WE DONT HAVE VERSIONS. PROBABLY WE ADD MORE SEAFOOD.
1. None of peruvian ceviche recipes have olive oil, vinegar, tomato or cilantro.
2. It's prepared and eated at the moment, no more than 15 min between preparing and eating. No one in Peru marinates their Ceviche for 8 hours.
reply
DISCLAIMER:
This is NOT REAL CEVICHE PERUVIAN
AND WE DONT HAVE VERSIONS. PROBABLY WE ADD MORE SEAFOOD.
1. None of peruvian ceviche recipes have olive oil, vinegar, tomato or cilantro.
2. It's prepared and eated at the moment, no more than 15 min between preparing and eating. No one in Peru marinates their Ceviche for 8 hours.
reply
Norma
si yo fuera d peru, o chinchis brabas. me en orgulleseria saber que otro pais, ciudad etc, le gustase seguir la tradiccion de este platillo. sin bronca alguna. aver. como hacemos los mexicanos. hamburgers mex? yo e sabido que les ponen salchicha! perros calientes. y otras mariguanadas mas. por favor! no mamen!
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si yo fuera d peru, o chinchis brabas. me en orgulleseria saber que otro pais, ciudad etc, le gustase seguir la tradiccion de este platillo. sin bronca alguna. aver. como hacemos los mexicanos. hamburgers mex? yo e sabido que les ponen salchicha! perros calientes. y otras mariguanadas mas. por favor! no mamen!
reply
chejota
8. 5 hours in the fridge and then eat it?
like eating stale canned tuna!
Pleeeeaaasseeee!
There are many version of our ceviche depending on the region and ingredients available. This one does not belong to PERU. Shame on you CIA! next time RESEARCH better!
reply
8. 5 hours in the fridge and then eat it?
like eating stale canned tuna!
Pleeeeaaasseeee!
There are many version of our ceviche depending on the region and ingredients available. This one does not belong to PERU. Shame on you CIA! next time RESEARCH better!
reply
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