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Recipes


Cebiche de Atun (Peru)


2 cans of tuna

1 large onion, thinly sliced

1 clove of garlic, finely chopped

salt and pepper to taste

lemon juice

hot pepper to taste

1/2 Tbsp. chopped cilantro

(to be served as side dishes with the Cebiche)

Boiled sweet potatoes sliced into strips

Cooked corn kernals

 

Flake the tuna into a big bowl. Add lemon juice, hot pepper, garlic, onion, pepper, salt. Let it rest for 1/2 hour. Sprinkle with cilantro, serve with corn and sweet potatoes.

 

Recipe translated by Cuco Daglio from Qué Cocinaré? by Nicolini S.A., Lima, Peru