Peruvian Ceviche

Cut the hake loins into small cubes, put them in a bold and store in the refrigerator. Tip: the smaller the better!

In a blender, squeeze the lemons, add a little cilantro, a little salt, ginger, and a little bit of finely chopped red onion. Blend. It is advisable to add half a glass of water so that it is not so sour. Taste and add water. Note: we can also add some basil leaves, a little black pepper and a chili pepper.

The previous liquid (which is called leche de tigre) is added to the fish and left to stand until it turns white. It will be cooked. Add finely chopped onion and another bunch of finely chopped coriander. Let everything rest a little more and it's ready. Note: if we want it even a little spicier, as in my case, we can add a few drops of Tabasco.

And that's it! Let's eat. 🍲