The ceviche of choncho is a typical dish from Peru, a true delicacy that combines fresh chonchos, vegetables, and a citrus touch of orange and lime.
Originating from the coastal regions of the country, this recipe has its roots in the rich Peruvian culinary heritage.
Ready to enjoy this exquisite recipe?
Ceviche of choncho
Ingredients
1 ½ kilogram of Chonchos
15 Lemons (juice)
3 Oranges (juice)
2 Medium onions
1 Red onion
4 Tomatoes
1 A little chopped cilantro
Olive oil
Preparation
Step 1 : To remove the bitterness from the onions, they should be sliced and soaked in warm water with salt.
Step 2 : After a few minutes, rinse them well.
Step 3 : Then, chop the other ingredients into small pieces.
Step 4 : In a glass bowl, squeeze the oranges and lemons, then add the onions and the rest of the ingredients.
Step 5 : Mix everything and season with salt and pepper.
Step 6 : Set the bowl in the refrigerator for at least a couple of hours, or ideally overnight.
Step 7 : The next day, it can be served and enjoyed.
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