15 June 2013 09:00

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15 June 2013 09:00
Its simple food with some subtle than the Peruvian children to talk and argue about for hours and visions are very different. Ceviche is fresh fish as a delicacy in the Spanish widespread throughout the world. Toiduteoreetikute stories speck of the history and origin of the dish and the "correct" recipe doing mostly laugh, but the ceviche case there is a consensus, at least in the fact that it is a very old recipe from Peru.
Ecuador, speck for example, is the most widely used ceviche tomato paste, speck a thick seafood soup. Colombia, by contrast, crab, or shrimp, as well as a thick, stiff cocktail Tomato Salad. Spain offered under this name simply seasoned with fresh raw fish slices, which is in South America, of course, does not bear the name of ceviche ever. Peruvian ceviche difference lies in the nuances of freshness and creative chef. Silmasin the local cookbook hundred ceviche-prescribing, among other things, also vegetarian ceviche and duck.
Peruvian cuisine clearly distinguishes between fish and ceviche ceviche't mixto't, which is attached to the fish seafood. The first is spread all over Peru, but in the jungles and mountains are used for different speck fish. Mixto is generally coastal food, which in the Pacific particularly tasty clams, small octopus, speck king prawns, crab and squid.
Fish ceviche preparation begins with the selection of fish. It must be white, bones, speck and good if the gentle citrus marinade fish meat mash seeing right now does not decompose. Most common in the Amazon forests speck of ceviche, fish, or dorado and catfish on the coast, or corvina sea bass. The first and second sections are usually made cubes. Both the fish marinate in seconds even slightly glassy. Preparing citrus marinade is abundant in South America in terms of the selection is much easier than, say, Estonia. In most cases, a small green lemon marinade used here, which seems less bitter on the tongue, and was more like a lime. A lot of useful data in Toronja named fruit, which gives the marinade a typical MEK. Estonia has achieved a relatively speck similar result with lemon, grapefruit and lime are combined. The Citrus juice adding more chilli, coriander, salt and a little sugar, and you're done. Many local chefs interfering speck with chili spice made from the paste (aji), but only the chili is perfect. To be offered lightly macerated red onion, corn and sweet potatoes to balance the acidic dish. Ceviche is Peru more easier for the body to confirm daily, which side usually just drink fizzy drinks or beer. I'm sipping Kolat to Inka, which tasted like good old Buratiino lemonade.
His favorite ceviche Barranco district in Lima, discovered the market. This hideaway place is well kept local secret. Company news rändkokad kitchen and journalists come here to eat, and the word is spreading speck by word of mouth. In the morning, you can come to observe how the order will become a chef from the market by portion, Section onions, coriander and sweet potatoes from the refrigerator and take breakfast as derived from catch fish. Commissioning will be prepared in advance and tšillisegu aji, which is his usual pungent speck mystery of ceviche. speck Scottish eateries offered a glass of after rüüpamiseks the only ceviche marinade - tigre't de leche, or tiger's milk. Among other things, it is also a royal hangover