Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
12 fresh cleaned squid
Juice of 6 limes
3 garlic cloves
3 tomatoes, peeled and cut into wedges
2 medium size onions, chopped
1 fresh yellow aji, seeded and deveined
1 rocoto (fresh hot red aji)
Chopped parsley leaves
White pepper


Cut squid tentacles and bodies crosswise into inch rings. Be careful to remove the ink sac without breaking it. It will give a dark color to the ceviche.

Place the squid pieces in a strainer or colander and pour boiling water over them. Squid pieces can also be cooked in boiling water for 1 minute. Drain and place squid in a serving dish.

Blend garlic cloves with fresh yellow aji and lime juice until creamy and pour over squid. Season with salt and white pepper. Cover with chopped onion and marinate for 30 minutes.

Garnish with rocoto (hot red aji) slices and chopped parsley.
Squeeze more lime juice if necessary.
Serve with peeled tomato wedges around the squid ceviche.
        4 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved