The canchalaguas ceviche is a delicious variation of this 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 for enjoying on any occasion.
The Canchalaguas ceviche is a refreshing and flavorful dish to enjoy during summer.
The vegetables, fish, and marinade mixture combine in an explosion of textures and aromas.
It is ideal for sharing with friends and family on a sunny afternoon.
Ceviche de canchalaguas
Ingredients
2 Canchalaguas
1 Red onion
1 Green bell pepper
1 Tomato
1 teaspoon of Chopped cilantro
2 Lemons
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 an hour.
Step 3 : The fish must 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 : A dressing is prepared with salt, cilantro, and oil, and the canchalagua is left to rest for 10 minutes.
Step 6 : Finally, it is refrigerated for 10 minutes before serving with popcorn.
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