CEVICHE A LO YUJOMAR by yujomar

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· @yujomar ·
$2.69
CEVICHE A LO YUJOMAR
<center> CEVICHE  </center> 
<center> ![71940178_10211990690602421_7434176025270943744_n.jpg](https://cdn.steemitimages.com/DQmRaYRZ9r43UmiioEYsVPGfTj2tw5ehwiTHxwHGyYuzTT1/71940178_10211990690602421_7434176025270943744_n.jpg)</center>
 <br>
<center>INGREDIENTES </center> 
1 Kg de pescado de mar puede elegir a su gusto (picua, pargo rosado, blanco, o merluza)
1 Kg de limón (zumo)
2 Naranjas (zumo)
½ Kg de cebolla, preferiblemente morada.
1 pimentón rojo.
3 dientes de ajo.
1 Lechuga.
4 papas grandes
2 batatas 
3 ramas de celery (Apio España) 
Un manojo de cilantro España
Sal, pimienta al gusto.
Ají picante (opcional) 
<br>
<center>![71828260_10211990625120784_8392124779351506944_n.jpg](https://cdn.steemitimages.com/DQmNe5C88MZHsWAwFDYMcnYxVKbjAtqsPwgNLZDbAa8bGSx/71828260_10211990625120784_8392124779351506944_n.jpg) </center> 
<br>
<center> PREPARACIÓN</center> 

En una cacerola montar a sancochar las papas y las batatas, reservar para usar  de contorno, también puede elegir: yuca, jojotos (elotes). 
<br>
<center>![71760842_10211990850246412_5735338334524276736_n.jpg](https://cdn.steemitimages.com/DQmTFagyz4HaZkQBVpfRgYvE38moWevMi493stGRZUpeC4f/71760842_10211990850246412_5735338334524276736_n.jpg) </center> 
<br>
Cortar en cubos el pescado, lavar y escurrir. 
<center> ![71647715_10211990625880803_5188194655321194496_n.jpg](https://cdn.steemitimages.com/DQmPktjVaHBpy3TmWFRVPcg8vgt53X2EGUCSAxWyD1mVXcc/71647715_10211990625880803_5188194655321194496_n.jpg)</center> 
<br>
Sacar el zumo a los limones y aparte el de las naranjas. 
<center> ![72608204_10211990687162335_5492156504540708864_n.jpg](https://cdn.steemitimages.com/DQmPsaW2gPKDnPqvUUNY6SJ6e4DNXVth8zpKMVvrrY2mJS4/72608204_10211990687162335_5492156504540708864_n.jpg)</center> 
<br>
Cortar finamente el celery y el pimentón, colocarlo en una  cacerola grande echar el jugo de limón y  la pimienta.
<center> ![71873398_10211990687922354_4883255847070728192_n.jpg](https://cdn.steemitimages.com/DQmUFYEqdEd4KnngFspgt1ENH47tST3a3X1yav9XVPoE5WX/71873398_10211990687922354_4883255847070728192_n.jpg)</center> 
<br>

<center>![72837377_10211990689522394_2397332641616494592_n.jpg](https://cdn.steemitimages.com/DQmUHJtKNBZ7SYnCaAcdy6aYE4BaDuLH3gWDedUPXCBzPzx/72837377_10211990689522394_2397332641616494592_n.jpg) </center> 
<br>
Luego incorporar el pescado, dejar ahogar en el zumo de limón, pasado 3 minutos agregar la sal y el zumo de las naranjas.  
<center> ![72677318_10211990689842402_2630817904324509696_n.jpg](https://cdn.steemitimages.com/DQmRTwjr6CJDKffpD3H35szZMH6pwi1TVAMGUVdN7hGaQiQ/72677318_10211990689842402_2630817904324509696_n.jpg)</center> 
<br>
Cortar las cebollas a la juliana, macerar unos 5 minutos en agua con 2 cucharadas de sal y un poco de vinagre , esto te permite degustar una cebollas sin amargo y no pica al paladar, escurrir y reservar en un bol combinado  con el cilantro España para echar encima del pescado cuando lo sirva en el plato. 
<center>![71936941_10211990687482343_5135093496444616704_n.jpg](https://cdn.steemitimages.com/DQmVUGk3XESpMDtLe8EmbVcB3yzpK5d7uzmSuZyXYTBM1mx/71936941_10211990687482343_5135093496444616704_n.jpg) </center> 
<br>
Para servir coloque una hoja de lechuga, rodajas de papas y batatas sirva el pescado y encima decore con la cebolla y el cilantro. 
<center>![71760083_10211990686362315_3295050303346311168_n.jpg](https://cdn.steemitimages.com/DQmf5WfnoEkRhkDn5gHXgHrJ2Sn5j4yP5nY9vv4MHMUbo6a/71760083_10211990686362315_3295050303346311168_n.jpg) </center> 
<br>
<center> ![72346487_10211990690162410_20858714831454208_n.jpg](https://cdn.steemitimages.com/DQmXyvP9DTZzh1hDfdogCe95npkYsGNXe9AQmgZJFQqPH1b/72346487_10211990690162410_20858714831454208_n.jpg)</center> 
<br>
<center> Fotos tomadas con mi celular Samsung J4plus 
 </center>
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vote details (91)
@velazquez ·
https://steemitimages.com/0x0/https://cdn.steemitimages.com/DQmbXXfgBZgqJ88fFVqYZ6ERaMhG5r4VNwbuujdex5qrCTZ/Velazkiz.gif
👍  
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vote details (1)
@yujomar ·
Siiiii  !  Enhorabuena.
Gracias al Proyecto Cervantes y su equipo de curación @velasquuez por su apoyo.

Gracias!    Aplausos para ustedes.
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