Peruvian Hangover Cure: Ceviche
In this dish, raw fish is “cooked” by the acid from citrus juice.
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The idea of a raw fish as a hangover cure isn’t nearly as scary as a pisco-induced hangover. In this delicious dish, raw fish is “cooked” by the acid from citrus juice.
6-8 oz. white fish filet (can be anything from halibut to panga)
1/2 cup lemon juice (preferably from South American green lemons; otherwise, use normal lemons or limes)
1/2 tsp. salt
1/4 rocoto chili or 2 aji lemon peppers, chopped
1/2 medium onion cut into thinly sliced rings
3-4 tsp. chopped cilantro
Cut the fish into small cubes, place it in a bowl and salt it. Then, cover the fish with sliced onions and chili peppers. Cover the bowl and place it in the refrigerator for 2-3 hours. Add the lemon juice a few minutes before serving. Before serving, place some cilantro (a good weapon against a hangover) on top.
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