CHILE PERUANO RECIPES

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AUTHENTIC PERUVIAN CEVICHE RECIPE BY EAT PERU



Authentic Peruvian Ceviche Recipe by Eat Peru image

Delicious sea fish marinated in lime juice and chilli, with red onion, hot peppers, thinly sliced plantain, and wedges of sweet potato.

Provided by Eat Peru

Categories     Lunch    Main Course    Main Dish    Starter

Prep Time 20 minutes

Cook Time 9 minutes

Yield 6

Number Of Ingredients 11

1 kg white fish fillet (Mahi-Mahi)
1/2 kg lemon
1/2 kg lime
1 small purple onion
3 medium peppers (habanero red peppers)
1/2 cup fresh coriander
1 teaspoon ginger (grated)
Salt to taste
2 medium sweet potatoes
1 cup yellow corn
plantain chips

Steps:

  • Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
  • Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
  • This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is “cooking” and turn gently so that each piece gets plenty of contact with the lime juice.
  • While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.
  • Peel the plantain and cut in half, crosswise. With the help of a potato peeler cut the plantain into very thin slices. Place the slices or chips in a pan with enough oil to deep fry them. Make sure they don’t touch. With a wooden pallet, stir from time to time. Carefully remove the plantain from the oil and place them on a plate covered with absorbent paper.
  • Wash the red peppers and onion. Open the peppers, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.
  • Remove the ceviche from the refrigerator - the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.
  • Remove the ceviche from the refrigerator and place in cups or small plates. Serve with the plantain chips, and sweet potatoes. Sprinkle with some coriander and ají limo chili pepper.

Nutrition Facts : Calories 403 kcal, CarbohydrateContent 57 g, ProteinContent 40 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 83 mg, SodiumContent 136 mg, FiberContent 11 g, SugarContent 10 g, ServingSize 1 serving

MEXICAN PINTO BEANS WITH QUESO RECIPE - SKINNYTASTE



Mexican Pinto Beans with Queso Recipe - Skinnytaste image

These soupy beans can be served as a soup or as a side dish over rice or with tortillas. Leftovers freeze well.

Provided by Gina

Categories     Dinner    Side Dish

Total Time 63 minutes

Prep Time 20 minutes

Cook Time 75 minutes

Yield 8

Number Of Ingredients 19

1 pound dried pinto beans
1 teaspoon olive oil
1 small yellow onion (chopped)
1/4 cup minced cilantro
3 clove garlic (minced)
1/2 medium yellow onion (left whole)
1 4.24 ounce can chopped green chilies
1 whole jalapeño
2 tablespoons chicken or vegetable bouillon (Better than Bouillon)
2 bay leaves
1 teaspoon Kosher salt
2 medium vine tomatoes (cored, seeded, and chopped)
1/4 medium red onion (chopped)
2 scallions (chopped)
1/4 cup minced cilantro
3 ounces queso Oaxaca or mozzarella (diced 1/4-inch)
8 ounces sliced avocado
lime wedges (for serving)
tortillas (optional for serving)

Steps:

  • Soak the beans overnight in water. Discard the water the next day.
  • Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.
  • In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.
  • Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.
  • Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
  • Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
  • Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.

Nutrition Facts : ServingSize 1 generous cup, Calories 294 kcal, CarbohydrateContent 42.5 g, ProteinContent 17 g, FatContent 8.5 g, SaturatedFatContent 2 g, CholesterolContent 8.5 mg, SodiumContent 635 mg, FiberContent 11 g, SugarContent 2.5 g

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