Peruvian Criadillas Ceviche

Ingredients

• 500g (1.1 lb) bull testicles, thinly sliced 500g (1.1 lb) bull testicles, thinly sliced
• 6 limes, juiced 6 limes, juiced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 rocoto pepper, deseeded and finely chopped 1 rocoto pepper, deseeded and finely chopped
• 1 bunch of fresh cilantro, chopped 1 bunch of fresh cilantro, chopped
• Salt to taste Salt to taste
• 1 sweet potato, boiled and sliced 1 sweet potato, boiled and sliced
• 1 cup crispy corn kernels (cancha) 1 cup crispy corn kernels (cancha)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the sliced criadillas, lime juice, red onion, rocoto pepper, and cilantro. Mix well to ensure the criadillas are evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
2. 2.
   After marinating, remove the criadillas from the lime juice mixture and arrange them on a serving platter.
3. 3.
   Season the criadillas with salt to taste.
4. 4.
   Garnish the ceviche with fresh cilantro leaves.
5. 5.
   Serve the Peruvian Criadillas Ceviche with boiled sweet potato slices and crispy corn kernels on the side.

Treat your ingredients with care...

• Criadillas — It is important to slice the criadillas thinly to ensure they absorb the flavors of the marinade properly.
• Rocoto pepper — If you prefer a spicier ceviche, you can increase the amount of rocoto pepper. Be cautious as rocoto pepper can be quite hot.

Tips & Tricks

• For a refreshing twist, add diced mango or avocado to the ceviche.
• To enhance the flavors, let the ceviche marinate for a longer time, up to 1 hour.
• Serve the ceviche chilled for the best taste experience.
• Adjust the amount of lime juice according to your preference for acidity.
• If criadillas are not available, you can substitute with shrimp or fish for a more traditional ceviche.

Serving advice

Serve the Peruvian Criadillas Ceviche as an appetizer or a light lunch. It pairs well with a side of crispy corn kernels and sweet potato slices. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the thinly sliced criadillas on a platter and drizzle the marinade over them. Garnish with fresh cilantro leaves and serve with the side dishes neatly arranged around the ceviche. The vibrant colors of the dish will make it visually appealing.