ECUADORIAN CEVICHE
Steps:
- (plan ahead) Put water to boil, in a medium-large glass tray spread the fish cubes evenly, when the water has boiled pour over the fish, just to cover them, leave it to chill. Once chill pour the juice from 10 of the limes season with salt and pepper and refrigerate 1-2 hours (overnight if possible) (when about to serve) Cut the shallots into small cubes, pour some salt on it scrub it and rinse with cold water, on separated bowls put the minced, shallots, green peppers, tomato without seeds, and season each one with lime juice and salt. (The presentation) In a small bowl put first the fish with some of its juice, about a teaspoon of each salad, some chopped cilantro, (leave the ketchup and mustard to own taste) serve with patacones.
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