{"id":2753,"date":"2024-09-02T15:28:17","date_gmt":"2024-09-02T13:28:17","guid":{"rendered":"http:\/\/localhost:8888\/lapettegola\/?p=2753"},"modified":"2025-01-28T20:53:31","modified_gmt":"2025-01-28T19:53:31","slug":"the-peruvian-mediterranean-ceviche-of-la-pettegola","status":"publish","type":"post","link":"https:\/\/www.lapettegolabanfi.it\/en\/the-peruvian-mediterranean-ceviche-of-la-pettegola\/","title":{"rendered":"The Peruvian-Mediterranean ceviche of La Pettegola"},"content":{"rendered":"\n<div style=\"height:44px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u201cSi dice SEVICE\u201d: il ceviche peruviano-mediterraneo de La Pettegola\" width=\"837\" height=\"471\" src=\"https:\/\/www.youtube.com\/embed\/YinnTTv-D-k?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:44px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong><strong>\u201cThey say SEVICE\u201d<\/strong><\/strong><\/p>\n\n\n\n<p>In Peru this Pettegola here has tasted tiger&#8217;s milk or \u201cleche de tigre\u201d. You don&#8217;t believe it? When they offered it to me I was very, very skeptical, but when the ceviche dish arrived on the table I understood. This is the name given to the seasoning used to prepare this exquisite dish, symbol of Peruvian cuisine! Tigers have nothing to do with it: garlic, ginger, lemon, a few pieces of fish, chilli pepper and oil are enough. To prepare my Peruvian-Mediterranean ceviche I used tuna and prawns, adding a Mediterranean touch with chilli pepper from my garden and red Tropea onion, my favourite.<\/p>\n\n\n\n<p>Please note: there is no cooking in ceviche, so all the ingredients must be very fresh. Accompany the dish with a nice glass of La Pettegola and savor it on the terrace, on the balcony, in front of the window&#8230; In short, tasting the summer air together with the fish.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<div class=\"wp-block-group boxed\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<p><strong>What your need<\/strong><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>200 g of fresh tuna<\/li>\n\n\n\n<li>5 fresh prawns<\/li>\n\n\n\n<li>1 fresh chili pepper<\/li>\n\n\n\n<li>1 Tropea red onion<\/li>\n\n\n\n<li>Juice of one lemon<\/li>\n\n\n\n<li>Parsley<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>20 g of fresh ginger<\/li>\n\n\n\n<li>2 cloves of garlic<\/li>\n\n\n\n<li>80 g of celery<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-text-align-left\"><strong>How I make it<\/strong><\/p>\n\n\n\n<p><br>I clean the prawns, also removing the internal black fillet and cut them into small pieces. Then I cut the tuna into pieces of about 2 cm. I then prepare tiger milk. Combine the lemon juice, garlic, grated ginger, two or three cubes of tuna, two slices of fresh chilli pepper and a drizzle of oil in a blender glass. I blend everything and obtain a cream that I use to marinate the fish and prawns, placing them in the fridge for a few minutes. While the fish and prawns rest in the fridge, I take care of the vegetables. I peel the onion and cut it into thin slices, clean the celery by eliminating the external part and cut it into rounds. I take the parsley and chop it finely. At this point I combine the vegetables and parsley with the marinated fish, adding a drizzle of extra virgin olive oil at the end.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cThey say SEVICE\u201d In Peru this Pettegola here has tasted tiger&#8217;s milk or \u201cleche de tigre\u201d. You don&#8217;t believe it? When they offered it to me I was very, very skeptical, but when the ceviche dish arrived on the table I understood. This is the name given to the seasoning used to prepare this exquisite [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3546,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-2753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairing-suggestions"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipes \u2014 La Pettegola | Lukewarm carrot, cumin and dates salad<\/title>\n<meta name=\"description\" content=\"Lukewarm carrot, cumin and dates salad\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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