How to prepare Ceviche

Ceviche, a citrus marinated seafood dish that originated in Peru but has become popular in many other Latin American countries.

Ingredients for the Ceviche (Ceviche Recipe)
1 lb fresh fish—any white fish or even salmon
7 lemons
1 onion, chopped
1 red pepper, chopped into small pieces
½ mild green chili, chopped into small pieces
1 cup cooked choclo (Peruvian corn, you can use regular corn if you can’t find it)
1 tablespoon extra virgin olive oil
Fresh cilantro
Salt and pepper to taste

Directions for making the Ceviche
Soak onions and cilantro in separate bowls of cold water.  Cut the fish into bite size pieces and place into a large bowl. Juice the lemons so that there is enough to cover the fish completely.  Drain the onions and add them to the bowl of fish and lemon juice, allowing to sit for 20 minutes.
After 20 minutes, or when the fish is no longer transparent, pour most of the lemon juice out (but not all).  Add the red pepper, green pepper, choclo, olive oil, salt, and pepper.  Add the cilantro last so that it does not wilt.  Serve with bread, crackers, or alone for an appetizer or light meal.

To begin with, we should divide the country in four regions. Today, I will introduce the first one which is the central region, the land of the gaucho, and even though there is not much heritage left, we can still appreciate the asado, dulce de leche, mate and torta frita (fried cake). If we combine that with our Italian heritage then we will realize that pasta, pizza, especially the pizza canchera (only tomato sauce, condiments and coldly served), stuffed pizza, and stone-baked pizza are part or our culinary heritage.

The milanesa (breaded steak) is served in different forms such as stuffed, plain or a la napolitana; topped with tomato sauce and mozzarella cheese; and, by the way, it has nothing to do with Naples in Italy.

From Spain, we have inherited, among other recipes, the cocido, a stew-like dish that have become our traditional stew that firstly came to represent the food people with scarce resources would consume, and with the passing of time it became a traditional dish liked by every social class.

We should not forget about our native meat that the gaucho used to eat before the arrival of the Spaniards, and with the introduction of pork, cattle and sheep the rhea meat, a typical animal of this land, appeared, and with it, exquisite dishes started to be made. Little by little our native meat cuts started to gain the place it deserves to have.

• 122 cubic inches of milk
• 1 vanilla pod
• 20 ounces of sugar

In a casserole, put all the ingredients together. Cook them until boiling point. Keep stirring continuously with a wooden spoon. (In former recipes, it was advised to stir the preparation with a fig tree branch to give it a special flavor.) Lower the heat and continue cooking until it gets so thick that if it is put on a plate, the preparation would not slide. Remove from fire and place the casserole over another casserole containing cold water and stir until it is cold. For a more intense color, add a pinch of baking soda while cooking.

Let the corn soak from the night before in cold water. In that same water, cook the corn next day. In a casserole, boil the milk with the sugar and the vanilla. Add the cooked corn already drained and continue cooking for a few more minutes. Serve cold. If you wish, use the fresh fruits or in syrup to garnish.