The Best Food in Cusco Part 2: Cooking Class

Ms. Camerman took a cooking class in Peru and she recreates the Ceviche they taught her. Here is the recipe:
TROUT CEVICHE WITH MANGO AND AVOCADO
INGREDIENTS
• 90 gr of fresh fish chopped in medium cubes (salmon trout, salmon, or sea-bass)
• 4 to 5 gr of salt
• 10 gr minced celery
• 2 gr grounded ginger
• 2 gr of minced cilantro
• 2 gr of minced chili pepper (lady finger chili)
• 10 gr of onions cut in Julianne.
• 1 ounce of lime juice (kilime)
1. In a bowl add salt to fish mix and wait 20 minutes to cure
2. After 20 minutes and add celery, ginger, cilantro, chilies and onions. The final ingredient is lime and mix by 5-10 minutes until the color of fish change to light.
After this process the basic Peruvian ceviche it’s done, but you can add other ingredients to improve the flavor:
• 20 grs of boiled corn (choclo Peruvian white corn) also you can use a local sweet corn.
• 20 grs of boiled sweet potato chopped in cubes
• 30 grs of mango chopped in cubes.
• 30 grs of avocado chopped in cubes

[@AnthonyNichols-wn3dw]

Nice job