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Recipe for :

Sole Ceviche - Ceviche de Lenguado

This recipe comes from Ana Florez in Peru. I asked Ana for a little background and this is what she had to say:

"As I love to cook, my hobby is collecting recipes from many countries. A short time ago I started my own catering service, as well as doing my other job which is bookbinding. Both I do at home. Before that I was working for an oil company, but it recently closed down its operations in Peru"

"This is a typical coastal dish which can also be made from any other similar fish".


3 lbs sole fillets
1 1/2 cups lemon juice
2 big onions
1 jalapeno chili
cut in small strips
2 tablespoons ground yellow chili pepper
1 teaspoon
chopped garlic
cooked sweet potatoes

  • Cut fillets in strips and place in a bowl, add lemon juice and leave for 15 minutes.
  • Chop onions in thin slices and wash in cold water.
  • Add the onions to the fish together with the jalapeno, garlic, salt and pepper.
  • Leave to stand for 5 minutes.
  • Serve over a bed of lettuce, slices of sweet potatoes and in the center goes the fish with the juice.

. . . and what is strange is that ceviche is only served at lunch - at night you donīt eat it. Curious?

Serves 4 - 6

Ana Florez