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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the fish into strips 1 ½ inches long by ¼ inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well. | 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes. | 3. Just before serving, mix in the parsley, cilantro, and onion. | 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds; corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with a few strands of the local seaweed,yuyu if available. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet	2	lb		2122.8148	157.9411	124.7381	110.3138
salt				-	-	-	-
lime juice	1	cup		60.5	20.3764	1.0164	0.1694
salt	1/2	teaspoon		-	-	-	-
garlic clove	1		chopped	-	-	-	-
chili pepper	1 -2		seeded chopped	0.0	0.0	0.0	0.0
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
cilantro	1	teaspoon	chopped	0.0767	0.0122	0.0071	0.0017
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
lettuce leaf	3 -4			-	-	-	-
corn	4		cooked cut	498.8	108.46	18.965999999999998	7.83
potato	1		peeled sliced sweet	-	-	-	-
yucca root	1		peeled cut boiled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.