How to prepare ceviche? Rodrigo Fernandini’s recipe

Rodrigo Fernandini He has become one of the most popular Peruvian chefs on social networks. The charisma and practicality with which he shares his cooking secrets in his videos have earned him a community of more than 1 million followers on Instagram. And although there are many dishes that he knows how to prepare, one is his favorite: ceviche.

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Starting this April 12, “El Comercio” will launch a collection of kitchen knives. Every Friday, you can find a new delivery of El Comercio collectible knives at your favorite kiosk and on our website https://coleccioneselcomercio.pe/. And with each of these deliveries, you will receive a recipe book to cook in an easy and simple way with Rodrigo Fernandini’s tips.

Rodrigo Fernandini with the chef’s knife, which will be part of the “El Comercio” collection. (Trade/)

Here we show you the way the beloved chef prepares the Peruvian classic: ceviche.

Portions: 4 plates

Time: 2 hours

Difficulty: Half

For tiger’s milk

For the chulpi

For the sweet potatoes

For the corn

For the assembly

Keep the ingredients (tiger’s milk, fish, toppings) refrigerated at all times.

Let the fish rest with the tiger’s milk for a couple of minutes before serving.

Keep the onion on ice so that it becomes crispy.

Do not use red onion for leche de tigre, because it will change its color.

Source: Elcomercio