Peruvian Ceviche

What You Need:

  • 1 lb fish (red snapper)
  • Juice from 3 lemons
  • Juice from 3 limes
  • 1 medium onion
  • Salt and pepper
  • Pinch cayenne pepper
  • 1 clove minced garlic
  • 1 finely chopped hot pepper
  • 2 TBSP fresh parsley
  • 2 TBSP fresh cilantro

How to make it:

Clean fish and soak for 10 minutes. Remove and pat dry. Cut the fish into pieces and put the platter. Place thinly sliced onions on fish. Add the rest and then cover with juices. Refrigerate for at least 4 hours before serving.

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