Peruvian Tollo Ceviche Recipe

Peruvian Tollo Ceviche Recipe

Tollo or toyo is a cartilaginous fish that is consumed mainly in Peru, where it is used in many traditional recipes of the country's gastronomy. Among these recipes the most famous is undoubtedly ceviche, a meat dish marinated in citrus dressings made mainly of fish. If you have ever tried it and want to make it at home, follow this easy recipe, original from Peru and prepare an authentic Peruvian ceviche.

Ingredients to make Peruvian Tollo Ceviche:

 1 kilogram of Tollo fillet

 4 garlic cloves

 1 unit of Onion

 3 units of Ají limo

 2 dessert spoons of Coriander

 ½ kilogram of Yuca

 2 units of Cob

 ¾ glass of Creole lemon juice

 1 pinch of Pepper

 1 pinch of salt

How to make Peruvian Tollo Ceviche:

The first thing we will do to prepare the ceviche de tollo is to prepare all the ingredients. To do this, finely chop the garlic, chili peppers and cilantro, cut the onion into julienne strips and the yucca and corn must be parboiled.

Tip: Peruvian ceviche is not only made with tollo, you will not find this fish in all countries so you can substitute it for any other cartilage fish

With the ingredients already ready, we will begin to prepare the dish. First, remove the cartilage from the fish, then use a sharp knife to remove the skin from the fillets and cut the fish into approximately 2-centimeter cubes.

Then, soak all the pieces of fish in a bowl of salted water. Stir well so that the fish tacos bathe in the water and after a few seconds pass through a strainer and drain.

Once you have drained the tollo, place the fish in another source and mix with the ground garlic, pepper and lemon juice. Stir everything with a wooden spoon until they are completely impregnated. The citrus fruits of the lemon should act on the fish by cooking it, allow a few minutes until the tollo changes slightly in color, this will indicate that it is cooked. Then add salt and let it rest for about 3 minutes.

Then, pass the cut onions through the water with the help of a strainer and let it drain. Then add this together with the rest of the ingredients to the source and mix well. Serve the Peruvian ceviche de tollo with boiled yucca and a few grains of corn.

If you like ceviche you can review other recipes of this classic of Peruvian cuisine such as Colombian ceviche, squid ceviche and spicy ceviche.

If you liked the recipe for Peruvian Tollo Ceviche, we suggest you enter our category of Ceviches Recipes. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the chicken stir fry recipe blogpost/ majarisco norteno recipe/ oat bread recipe/ olluquito recipe/ peruvian lemon pie recipe.

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