Canchalaguas ceviche is a delicious variation of this very popular recipe in Ecuador. With vegetables cut into small pieces, marinated fish in lime, and a cilantro, salt, and oil dressing, it is a refreshing and tasty dish, perfect to enjoy on any occasion.
The canchalaguas ceviche is a refreshing and flavorful dish to enjoy in the summer.
The vegetables, fish, and dressing combine in an explosion of textures and aromas.
It is ideal for sharing with friends and family on a sunny afternoon.
Canchalaguas Ceviche
Ingredients
2 Canchalaguas
1 Red onion
1 Green pepper
1 Tomato
1 teaspoon of Chopped cilantro
2 Limes
2 Oranges
Oil, salt, and pepper
Popcorn
Preparation
Step 1 : The vegetables should be cut into very small pieces to start.
Step 2 : Then, they are left to rest with salt and lime for one hour.
Step 3 : The fish should be washed with plenty of water and cut into 1-centimeter slices.
Step 4 : Next, the fish is marinated in salt and lime for 20 minutes.
Step 5 : Prepare a dressing with salt, cilantro, and oil, and let the canchalagua rest for 10 minutes.
Step 6 : Finally, refrigerate for 10 minutes before serving with popcorn.
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