Ceviche is a Latin American dish that has gained a lot of popularity in the world of international cuisine. For the most part, the countries that enjoy this preparation are Peru, Bolivia, Ecuador, Argentina and Chile, and it is believed that its origin is Peruvian. Because of its extension and fame, ceviches of almost everything has been created. This time, in recipes, we are going to prepare a delicious recipe of duck ceviche, very popular in northern Peru. They are of meat, fish, vegetables, shellfish or fruits, few can resist the exquisite combination of flavors of the cebiche, do you think do you think What could you resist? Time to test and discover how to prepare duck ceviche, a recipe that is also very easy and fast to do. Go for it!
| 🚻 2 Diners | 🕘 3h | 🍵 Medium Distribution | 🤯 |
| Ingredients to make duck ceviche: |
| 1 piece of duck magret 1 piece of purple onion 1 red pepper unit 2 cloves of garlic powder 1 orange unit 1 lemon unit 50 grams of ground chili (preferably spicy) 2 teaspoons of coriander MOLID 2 units of fresh parsley branches 1 small glass of corn in grain 2 tejas of soybeans (optional) 2 tablespoons of olive oil 1 small glass of water |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make duck ceviche:
1. Take out the fat and cut the fat of duck and cut small fillets that are not too fine.
Trick: You can use other duck cuts to prepare this duck cebiche.
2. In a container, mix the spices of the recipe (with the exception of the parsley), the orange juice, the lemon, the water and the soybeans. Put the duck in this marinate for a couple of hours. The container must be large enough for the duck to be extended and absorb the flavors.
Trick: The original recipe carries sour oranges. If you find them, you can do without the use of lemon.
3. Once 2 hours have elapsed, take the duck out of the fridge and strain the juice. Reserve the juice and put a pan to heat with very little oil. ASA both parts of the duck fillets. Do not go too much to make it juicy. Meanwhile, cut the pepper and onion in pen to cubes, it also drain the corn. Add everything to the pan, add the reserved juice and salt to taste.
Trick: Do not exceed salt, since soybeans already contains a high sodium index.
4. Remove the pan without introducing cutlery to wiggle the duck cebiche. Let it cook 7 minutes over medium heat and see the parsley.
Trick: The ceviche must have the vegetable to the dente, but if you prefer, you can leave more cooking time.
5. Serve the duck ceviche and enjoy. You can accompany it with tortillas, salty cookies or other accompaniments. Anyway, it will be delicious!
