Ceviche recipe adapted to Indo cuisine
This Indo-style Ceviche combines the freshness of Peruvian ceviche with the aromatic spices of Indo cuisine.
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Cooking tools:
- Mixing bowl
- Refrigerator
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 500g (1.1 lb) white fish fillets, cut into bite-sized pieces
- 4 Indo chili peppers, finely chopped
- 1 red onion, thinly sliced
- 1 tomato, diced
- 1 cucumber, peeled and diced
- 1/2 cup (120ml) lime juice
- 1/4 cup (60ml) lemon juice
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ginger paste
- Salt to taste
- Fresh cilantro leaves for garnish
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