CEVICHE DEL ORIENTE

INGREDIENTS

3 Libras large shrimp (peeled and washed) "keep the cow"

1 pound tilapia (diced)

1 large chopped and cooked yuca  until this super-soft

8 large red tomatoes

2 finely chopped onions paiteñas in feather

Scoop 1 tablespoon of vegetable oil

8 Lemons

Finely chopped cilantro to taste

salt

Sugar (a pinch)

FIRST STEP :

Formerly consisting tanning wash onion, finely chop the pen style or to consider according to the taste of each person is .

Put it in a bowl, add the juice of four lemons , one teaspoon of salt and a pinch of sugar. Let it rest while doing the following preparation .

SECOND STEP :

Cassava must be previously cooked with salt to taste.

In a saucepan bring plenty of water , put it on high heat and add the tomatoes , leave them there until they are ready to

In another pan add the shrimp shells with water and boil for at least 10 minutes. Sift and conserve water . Discard the shells .

Shrimp boil for 2 minutes.

In a separate pot bring 2 cups of water, add salt and let it boil for 5 minutes , once this has boiled for 5 minutes add the tilapia and cook for 2 minutes.

If everything is ready let it cool for ½ hour : tomatoes , yucca , shrimp , tilapia, tilapia and shrimp water

liquefy tomatoes and cassava. We put in the container where we will do our ceviche and add the other ingredients . Shrimp, tilapia , salt to taste , chopped coriander , vegetable oil, lemon juice to taste and finally tanning onion.

Check flavors and leave in the fridge until completely cold this ..

This can serve ceviche with fried plantains, plantain chips , roasted white rice or popcorn .

It seems difficult but it is not ... Note: do not forget concervar water tilapia and shrimp.

AMAZON REGION FOOD

AYAMPACO DE YUCA

INGREDIENTS:

4 tilapia (large boneless)

1 lemon (juice)

Worcestershire sauce 10 gr

100 gr red pepper (julienne)

100 gr green pepper (julienne)

Paiteña 100 gr onion (julienne)

100g tomatoes (cut into slices 1 cm)

20 cilantro (finely chopped)

600 gr yucca (​​peeled and cut into sticks desvenada)

salt and pepper to taste

Menjurgue 10 gr (see recipe)

30 gr oil

10g annatto

4 leaves of banana or atchira

PREPARATION:

Spice up fish with salt and pepper, lemon juice and Worcestershire sauce locusts.

Apart extend atchira leaves and put them cut Yucca previously salted to taste and raw canes.

In a skillet put oil, heat it and put annatto onions, menjurgue and peppers and sauté them the salt we add at the end, pepper and chopped cilantro, reserving.

On cassava put the fish fillets. tomato slices and sautéed well covering the whole fillet.

We close atchira wrapping leaves like a tamale and place them in a tamale for 30 minutes to 45 minutes.

Enjoy this nutritious and healthy recipe!