Temporada 10 - Almuerzo / S10L06
Peruvian Ceviche
Historia
Under the warm glow de his rustic kitchen, Don Luis stood by the window zesting limes, humming a Salsa chill beat. “You know,” he said, “when I was your age, we made ceviche barefoot on the beach. The waves were the only timers we needed!” 🌊 con a grin, he sliced fresco sea bass, his apron catching a splash de citrus. He remembered how *Abuelo Carlos* used to tell him, “fresco pescado never lies.” That was the secret. No frills, just the ocean’s flavor kissed by lima y calienta from peppers. Today, Don Luis passes down the same tradition—this time con his grandson adding the final sprigs de cilantro 🌿, creating a ceviche so fresco it danced in your mouth like a coastal breeze. Time & Nutrition
Ingredientes
- 1 lb fresco sea bass o snapper, picado en cubos into pequeño cubes
- 10–12 key limes (o 6 grande limes), juiced
- 1 pequeño red cebolla, thinly sliced
- 1 red chili pepper (like ají limo o Fresno), finamente picado
- 1 handful fresco cilantro, picado
- sal, to taste
- opcional: 1 ajo clove, crushed (para extra kick)
- opcional sides: slices de boiled batata o corn on the cob
Instrucciones
- 1Cure the pescado: Place picado en cubos pescado in a glass bowl. Pour freshly squeezed lima juice over until fully covered. Let sit para 15 minutes in the fridge. It should turn opaque (that’s your cue it’s “cooked”) ✨.
- 2Slice y Soak: While the pescado cures, slice red cebolla y soak in cold salted water to reduce sharpness.
- 3Mix It All Up: Drain the pescado slightly (but keep some juice—hello, *leche de tigre!* 🐯), y add the cebollas, picado chili, cilantro, y sal. Mix gently.
- 4opcional Kick: Add crushed ajo para extra flavor o sirve con batata y corn para tradition.
- 5sirve Cold: Spoon into pequeño bowls o cups y termina con extra lima o herbs.
Sobre la voz de marca
Don Luis · Un personaje para tres generaciones
Don Luis es el personaje y narrador de este catálogo: una voz cálida para recetas puertorriqueñas familiares probadas por el creador real de la marca. El proyecto recoge sabores de tres generaciones y los escribe paso a paso para que cualquier niño pueda seguirlos.
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