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
|
