mountain ceviche, A characteristic of Mexican cuisine, it is a fresh food that does not require heat to cook, making it a recommended dish during the hot season. Thanks to fish, we can get enough protein sources to meet our energy needs. There are many ways to prepare, let’s take a look at one of them.
This recipe can be served with toast or bread. You can also add a little spice if you want to add a little more flavor to your dish. It is also very common to drizzle the fish with a small amount of lemon juice left over from the preparation process.
- 5 carrots
- 10 lemons for juice
- 1/2 cup chopped onion
- a pinch of oregano
- pinch of salt
Place the sauteed steak cut into bite-sized pieces in a deep container or bowl. Squeeze the lemon and pour the strained juice over the raw fish. All fish should be covered with lemon juice.
Add salt and mix everything so that the ingredients are evenly distributed.
Marinate the fish in the refrigerator for 30 minutes and it’s ready when it turns white.
Pass the fish through a colander to remove excess lemon. Save the juice for later use.
Grate the carrots or cut them into very thin slices or juliennes (very thin sticks). Add to the fish and stir until you notice a fusion of colors.
Next, add the chopped onions and oregano.
Serve in a glass or small deep dish with a cold drink.
Recipe source: https://cevicheweb.com/sierra/