Ceviche De Pescado Y Pulpo With Pineapple And Golden Raisins Recipes

Steps:

• 1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
• 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
• 3. Just before serving, mix in the parsley, cilantro, and onion.
• 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

Steps:

• Stir the shrimp, bell pepper, pineapple, avocado, onion, cilantro, garlic, serrano pepper, lime juice, salt, and pepper together in a glass or ceramic mixing bowl until evenly combined. Cover, and refrigerate 1 hour before serving.

Steps:

• 1.Drain all the liquid from the ceviche the pescado Panamanian style. Discard the juices, unless you want to refresh yourself with this invigorating tasty blend.(***) 2.Add the raisins and pineapple, blend to combine well. 3.Incorpore the simply-fantastic dressing, and stir well. 4.Serve as an appetizer or main course, and enjoy this beauty.