Ceviche costeño

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Ingredientes

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1 kilo de corvina
1 chile dulce picado
1 cebolla morada picada.
1 cebolla blanca picada
Sal al gusto
1/2 taza de mayonesa

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2 tazas de palmito en rodajas
30 limones ácidos mesinos
1 rollito de culantro
500 ml de ginger ale.
1/2 taza de jugo de naranja
20 Camarones

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Preparación

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Corte la corvina en trocitos, macérela con agua de sal desde el día anterior y déjela en refrigeración. Para prepararla, escúrrala bien y cúbrala con el jugo de limón. Es mejor que lo haga en un pyrex de vidrio y no en un bowl.

Déjela en el jugo de limón durante 3 horas, bien refrigerada. Para reducirle la acidez, mezcle un poco de agua con sal y ginger ale. Lo importante aquí es que una vez que el pescado se cocinó en el jugo de limón, no tiene que quedar muy ácido, sino sabroso.

Luego, agregue el palmito, mayonesa, jugo de naranja, chile, cebolla y culantro. Finalmente coloque 5 camarones sobre el ceviche y acompañe con chips, plátano verde o yuca.

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