This time, we are going to show you an extremely easy recipe for a popular Latin American seafood dish called Peruvian Ceviche with a new heady twist you will certainly adore!
Are you ready to start?
This homemade marijuana-infused Peruvian ceviche is a 4-servings Latin American dish that you will definitely like. The recipe for this sophisticated dish is very easy and does not require special equipment or ingredients. All you need is to buy some extra-virgin ginger marijuana-infused olive oil in any nearby dispensary.
To make this recipe easier for you to follow, we have divided it into two parts (citrus marinade (leche de tigre) and ceviche). Each of them has its own list of ingredients, so be attentive before making up a shopping list.
Do not hesitate and try it!
Fine mesh strainer
Large mixing bowl
Citrus marinade (leche de tigre):
1 cup fresh-squeezed lime juice
2 tablespoons salt
2 tablespoons sugar
2 teaspoons garlic
1 teaspoon freshly grated ginger
½ habanero pepper (seeded)
1 cup water
½ cup ice
1 red onion
¼ bunch cilantro
1 small sweet potato
½ pound Ono or other mild white fish
¼ pound cooked Japanese octopus
½ pound cooked shrimp
2 tablespoons finely chopped cilantro
1 teaspoon finely chopped habanero (optional)
Salt (to taste)
1 cup choclo (Peruvian giant corn)
Extra-virgin ginger cannabis-infused olive oil (for garnishing)
Good job! Now your incredibly tasty Peruvian ceviche is ready. Do not forget that this dish is marijuana-infused and should be consumed responsibly. Do not eat too much at once and try to avoid getting behind the wheel after enjoying your homemade marijuana-infused Peruvian ceviche for the reasons of safety. Remember to keep this dish away from children and pets.
Have a nice high!