For days I was tempted to prepare a Cebiche after seeing a video from one of my favorite Peruvian cooks (Zoyla)
The truth is that I’m not too passionate for raw fish, but Zoyla’s recipe wouldn’t leave my mind.
When finally I decided to do it, I had to adjust it, because many of the ingredients of the Peruvian Cebiche are not found in the Dominican Republic. So here is a Caribbean version of the Peruvian Cebiche.
- 3 lemons
- 1 fillet of it bases or golden
- 2 cilantro leaves
- 2 basil leaves
- 1 spoonful of pasta of garlic
- ½ pepper cubanela
- 1 paprika spoonful
- 2 pleasant peppers
- ½ spoonful of white Pepper (it uses quarter note because he/she didn’t have white)
- Evaporated milk
- Salt to taste
The juice of three lemons is squeezed being careful not to allow that the sourness of the shell pass to the juice. Set apart.
Cut the fish in squares, add the chopped leaves of cilantro and basil.
Blend the juice with the garlic, the cubanela pepper, the paprika, the sweet peppers, the black pepper (I didn’t have white) Add this juice to the container where you have the fish, add a generous amount of evaporated milk and allowed to cook for about 10-15 minutes.
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