If there is something that can be eaten in all areas of Lima, especially in street food stalls, it is the pota ceviche. It has an economic price and is very easy to achieve, so it is consumed by almost the entire Peruvian population. Ceviche is a very simple way to consume fish and shellfish with all the flavors of Peruvian cuisine. To prepare an excellent ceviche, it is essential that the ingredients are very fresh. In recipes, we invite you to visit Lima without moving from your home, you will only have to follow the step by step of this recipe and discover how to make pota ceviche.
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make pota ceviche: |
| 1 kilogram of pota 1 ajà rocoto 2 purple onions 2 lemons cilantro to taste 2 choclos (fresh corn cobs) salt pepper 1 tablespoon dessert of ground chili paste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pota ceviche:
1. In a pot, boil the choclos (fresh maize), until they are tender. Booking.
2. Clean the pota meat well. Take out all the skin, the meat should be clean and white.
3. In a pot with salt, it boils pota meat for approximately 25 minutes, it has to be very tender. Once the cooking, cools and short in small cubes. Booking.
4. Cut the onion into a fine julienne and itch the rocoto pepper.
Trick: If you don like spicy so much, you can use a red pepper.
5. In a bowl, put the onion, the rocoto and the spicy chili paste.
6. Add the juice of the lemons and mix well so that all the ingredients have contact with the juice.
7. Add the pota already cut finely and mix all the ingredients.
8. Before serving the pota ceviche, adds the finely chopped coriander.
9. mix well and serve it with the liquid that are detaching all the ingredients and the lemon juice. Enjoy your homemade pota ceviche!
Trick: The juice that is formed from the mixture of the ingredients is called tiger milk.
