Name: Mixed Ceviche with Tangerine
Prep time: 15 min
Total time: 15 min
Yield: 2 Servings
Ingredients: 250 g Fresh white fish fillet (sole, Saint Peter tilapia, snapper or boyfriend); 250 g Diced Salmon; 300 ml Lemon juice; 150 ml Tangerine juice; 20 g Ginger; 3 unit(s) Garlic Cloves; 1 unit(s) Chopped coriander sprig; 100 g Chopped Girl's Finger Pepper; to taste Diced Boiled Sweet Potato; to taste cubed tangerine wedges; to taste Crunchy Corn; 3 unit(s) Sliced red onion; to taste Salt and pepper to taste

Brazil

Fresh white fish fillet (sole, Saint Peter tilapia, snapper or boyfriend)

Diced Salmon

Lemon juice

Tangerine juice

Ginger

Garlic Cloves

Chopped coriander sprig

Chopped Girl's Finger Pepper

Diced Boiled Sweet Potato

cubed tangerine wedges

Crunchy Corn

Sliced red onion

Salt and pepper to taste

Mixed Ceviche with Tangerine

Em um liquidificador colocar o suco de limão, o suco de tangerina, o ramo de coentro, alho, gengibre, aipo, metade da pimenta dedo de moça, 100 g do filé de peixe branco e liquidificar. Uma vez pronto, coar. Temperar o líquido final a gosto. 

In a blender place the lemon juice, the tangerine juice, the coriander branch, garlic, ginger, celery, half of the girl's finger pepper, 100 g of the white fish fillet and blend. Once ready, strain. Season the final liquid to taste.

Em um recipiente misturar os peixes no molho preparado e acrescentar a cebola, coentro, pimenta dedo de moça, gomos de tangerina, acrescentar sal e pimenta a gosto. 

In a bowl, mix the fish in the prepared sauce and add the onion, coriander, girl's finger pepper, tangerine segments, add salt and pepper to taste.

Deixar descansar por 15 minutos para que os sabores se misturem e servimos acompanhado de batata doce e milho crocante. 

Let it rest for 15 minutes for the flavors to mix and serve with sweet potato and crispy corn.

Mixed Ceviche with Tangerine

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