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It is a ceviche with squid chicharron, accompanied by corn, chifles which is dehydrated fried plantain and canchita which is fried corn. 

You can use any fish, but in Chile we commonly use reineta. You have to have the fish in pieces, then add lemon juice from pica. To that you add julienned red onion, a little ginger to give it aroma and if you like it spicy, you can add some rocoto chunks, with this it is delicious. Some people add ajinomoto to intensify the flavor. It is served with parboiled sweet potato, cancha which is fried corn, chifles and if you like you can add the chicharron of squid that goes through a process of previous packing.

The ceviche does not impact on health or at least there are no studies on that, since the fish is cooked with lemon juice that makes everything natural and without going through oils or processes with trans fats, perhaps the most dangerous is the chicharron, but this is fried with little oil. This dish became internationally recognized for its exquisite flavor and also because it is not harmful and the products with which it is prepared do not go through processes that alter our health.

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