COASTAL RECIPES

FICHS CEVICHE:

• INGREDIENTS:
  
  • 500 grams of fresh white fish (sea bass, sole, or similar), cut into small cubes.
  • 5 limes, juiced.
  • 1 large red onion, thinly sliced.
  • 1 limo chili pepper (or to taste), seeded and finely chopped.
  • 1 clove of garlic, finely chopped.
  • Salt and pepper to taste.
  • Lettuce leaves for serving.
  • Sweet potato and cooked corn for serving.
• PREPARATION:
  
  1. In a bowl, place the fish cubes and cover them with lime juice. Let them marinate in the refrigerator for about 20 minutes.
  2. Add the onion, limo chili pepper, garlic, salt, and pepper to the fish. Mix well and let it marinate for another 10 minutes.
  3. Serve the ceviche on plates over lettuce leaves. Serve with sweet potato and cooked corn.

.

SEAFOOD RICE:

• INGREDIENTS:
  • 2 cups of rice
  • 500 grams of mixed seafood (shrimp, squid, mussels, etc.), cleaned and cut into pieces.
  • 1 large red onion, finely chopped.
  • 3 cloves of garlic, finely chopped.
  • 1 red bell pepper, cut into strips.
  • 1 cup of chicha de jora (Peruvian corn beer) or white wine.
  • 2 large tomatoes, peeled and chopped.
  • 1 cup of fish stock.
  • Salt, pepper, cumin, and saffron to taste.
  • Chopped parsley for garnish.
• PREPARATION:
  
  1. In a large pot, heat some oil and sauté the onion, garlic, and red bell pepper until golden brown.
  2. Add the seafood and cook for a few minutes until done.
  3. Add the rice and stir well. Pour in the chicha de jora (or white wine) and let the alcohol evaporate.
  4. Add the chopped tomatoes and fish stock. Season with salt, pepper, cumin, and saffron to taste.
  5. Cook over medium-low heat, covered, until the rice is cooked and the liquid has been absorbed.
  6. Serve the seafood rice hot, sprinkled with chopped parsley.