Ceviche of squid


February 9, 2015


1Wash the squid and rub with coarse salt.

2Arrange tomato slices on the bottom of a pot and place it on the squid.

3Cook covered for about 25 minutes.

4It is necessary to start with testing the softness of the squid.

5Remove the squid from the pan.

6Rub with a coarse washcloth dark skin away.

7Quick rinse with water.

8Cut the head off and set aside for another preparation.

9Cut the tentacles into pieces.

10Put them in a bowl and add the lemon juice, ground pepper, ui, salt and pepper.

11Mix well and marinate for 15 up to 20 minutes before serving.

12Serve with corn and sweet potatoes.


400 g squid

Juice 6 lemons, freshly squeezed

2 sweet potatoes, cooked and sliced

2 maiskolven, cooked and peeled

½ ui, thinly sliced

1 teaspoon ground aji amarillo



6 up to 8 tomatoes, cut into thick slices