SECO CHABELO

Ingredients :
6 miscreants green bananas (piuranos, sell them in the market)
2 large onions, cut pen
4 medium, peeled and seeded tomatoes, chopped, diced
1 teaspoon minced garlic
3 fresh, clean pepper, cut julienne yellow
1 hot chili peppers, seeded, cut into thin slices
1 cup oil
200 g of minced pork tiny, fried pork rinds as
Salt
Pepper
cumin
2 tablespoons finely chopped parsley
Preparation:
Peel and cut each banana in 3 rashers. Fry them in oil tending burning. As they are
removing from the pan, crush them with a fork.
Apart fry in a pan the onion, garlic, yellow pepper, hot chili peppers, meat, tomato
and parsley. Season with salt, pepper and cumin. Add the mashed banana oil
when mixing.

CEVICHE
Peruvian fish cebiche recipe prepared with fresh fish, limes, onions, spicy peppers,
and cilantro. Served with boiled corn, cancha or Andean corn nuts, and sweet
potato chips.
Ingredients
1 pounds very fresh and good quality fish filets (corvina, halibut, mahi-mahi)
1 red onion, thinly sliced
1 cup freshly squeezed lime juice, from about 35- 40 key limes, or 15-20 Peruvian
limes
1-2 habanero peppers, cut in half, without seeds and deveined
2-3 sprigs of fresh cilantro
Salt to taste
Olive oil to taste
Finely chopped cilantro to taste
To serve:
Lettuce leaves
Cancha, tostado or chulpe corn nuts
Fresh boiled corn
Sweet potato: thinly fried or baked chips or boiled thick slices
Chifles or fried green plantain chips
Slices of hot peppers - optional
Instructions
Cut the fish into small cubes, place in a glass bowl and cover with cold water and 1
tablespoon of salt, cover and refrigerate while you prepare the onions and juice the
limes.
Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
Rinse the fish to remove the salt
Place the cubes of fish, onions, and hot peppers in a glass bowl and pour the lime
juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of
the limes you can put a few ice cubes in the mix.
Cover and refrigerate for about 10-15 minutes.

Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish
ceviche and add additional salt if needed.
Use a slotted spoon to remove the fish and onions from the lime juice mix and
place in a serving bowl, sprinkle with olive oil and finely chopped cilantro.
Serve immediately with your choice of sides and garnishes.
Notes
Soaking the fish in cold salt water helps it keep a firm texture. Rinsing the onions
with salt and cold water helps remove their bitterness. Adding ice cubes to the
cebiche mix helps neutralize the acidity of the limes this is especially true for the
South American Limon sutil variety, but less needed for the Mexican limes found in

NOMBRE: MAX ALEJANDRO

APELLIDOS: OLAYA ANASTACIO
PROFESOR(A):ISABEL CHIRA FERNANDEZ
GRADO:1
SECCION:C
AO:2016 AO DE LA CONSOLIDACION DE
MAR DE GRAU
COLEGIO:HOGAR SAN ANTONIO