Ceviche de Pescado

Ceviche de Pescado



Ingredients

2 pounds of white fish (mahi mahi is an excellent choice)
1 cup of lime juice
1 clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno peppers (to your preference)
Salt and pepper to taste

1 large onion, finely chopped
2 stalks of celery, finely chopped
Bunch of finely chopped cilantro
2 lettuce leaves per plate
12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual
3 or 4 sweet potatoes, boiled and peeled
6 to 8 lemons cut in half and placed in center of table

Preparation

1. Wash and de-bone fish and cut in 1/2 inch chunks
2. Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour
3. Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour
4. Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes.

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Peruvian Garlic Chicken

Peruvian Garlic Chicken



Peruvian Garlic Chicken
1/2 Cup Olive Oil
3 Medium Onions — chopped
6 Cloves Garlic — chopped
4 Medium Chopped Rocoto Chiles — or jalapenos
1/2 Teaspoon Cinnamon
1 Tablespoon Cumin
1 Teaspoon Basil
2 Cups Peanuts — roasted and chopped
1/2 Cup Parmesan Cheese
3 Pounds Chicken Breasts — chopped
3/4 Cup Lowfat Yogurt — room Temp.
Salt And Pepper — to taste
Boiled Potatoes — for garnish
Method:
Heat oil in large saucepan and saute onions and garlic until the onions are soft. add chiles, cinnamon, cumin, basil, peanuts, cheese, and chicken. stir well. simmer for 30 minutes or until chicken is done. 2 minutes before serving, add yogurt and stir well. serve surrounded by potatoes.

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