Hello after two months I’m here again, I wish I could write more often. Today I published my first recipe written for a Spanish language magazine “Que Paso Paisano” for the month of April. In this magazine I made a tour around Central and South America, where I presented a plate representative of each country. I start my tour in my own country of Peru with Ceviche, which for us is a dish which we can not resist. Ceviche is a dish to be eaten at any time of day. Below you will find the complete article for you to prepare and enjoy. Try these recipes yourself and let me know what you think.

                                                                                                  Ceviche

Peruvian food is food at its best. It is considered to be one of the best in the world, thanks to the talent and diffusion of our cuisine by renowned chef Gaston Acurio who has led the international level.
Peru is privileged by its geographical diversity with its different climates, which result in a variety of products. The mountains have multiple varieties of potatoes, quinoa, and corn. The Amazon has its tropical products and the Coast provides us the delights of the sea.
One of the many dishes that identify us is our Ceviche, an emblematic dish of Peruvian cuisine. It’s perfect for a lunch, dinner or why not for an appetizer. You have no excuse not to eat it. It’s healthy and delicious, yes delicious fresh and easy to make, only few ingredients: fish, limes, Chile red onion. I pass on my special recipe… I hope you enjoy.
Ingredients

1 Lb white Fish (Sea bass, Corvina, Dover sole, Tilapia)
1 Red Onion cut in Julienne
1 Garlic Clove
8 Green limes
Salt
2 Tbs Cilantro
1 Aji Rocoto (Chile Serrano, Habanero) cut in dice
Choclo (Corn, Elote)
1 Yuca
1 Sweet Potato
Lettuce
Preparation
Cut the fish diagonal in little pieces not square
Put the fish in a glass or stainless steel bowl, add lemon juice, garlic salt and spices
Add onions and Cilantro

Served accompanied with lettuce, choclo, sweet potato and yuca.

Enjoy

Selina