Peruvian cold pickles

Peru's cold pickles are Peru's national cuisine. The natives make their own food from the various species of marine fish produced in Peru ' s fishing grounds, where the cold pickles have a strong South American wind. But it can be done at home, and today we choose sea bass to make it, and, of course, salmon or other seafish to make it。

Recipe Recommendations

sea bass art. 1
lime half a
lemon half a
tomato one
black pepper 5g
ginger slices appropriate amount
onion half a
pea grain appropriate amount
corn kernels appropriate amount
salt 5g
garlic slices appropriate amount
color pepper half a
carrot granule appropriate amount

sour and salty
mix
half an hour
simple

Steps for Peruvian cold pickles

Clean up the fresh seagulls you bought and drain them with kitchen paper

Remove the fin with a knife

Let's chop the fish up along their bones. Drop it

Of course, it's not a waste of fish bones. It's a good option to fry or make a soup-cleaning fish pan

Cut the well-processed fish and slash it into small pieces

Put it in salt. Just grab a little bit

Squeeze half a lemon. Squeeze half a lemon

Catch him again

Sliced ginger

Slicing garlic

Cutting onions

Cut the pepper

Cut the pepper

Put it in peas, carrots, corn

And cut up some rosemary and fragrance

Finally, salt and black pepper, some lemon and lemon

Grab the food with your hands

Cover the film

Cover the film

Ten minutes of salting in silence, and when lemon juice and lemon juice slowly make the translucent fish white, we'll be able to open the protective film

Smack black peppers, honey, olive oil

Cut one more tomato, cover it up, shake all the food

Jiang-jiang, our Peruvian-class traditional food is finished