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Ceviche: fish recipe with photo

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The national dishes of Latin America are an amazing, sometimes explosive mixture of traditions, gastronomic finds and recipes that have been in existence for several centuries. These include ceviche - a cold appetizer of fish, shellfish, crustaceans, which is served with corn or sweet yam. The ceviche harmoniously combines the aroma of fresh seafood and light sour citrus marinade. Its main advantages are simplicity and speed of preparation, a unique taste, an opportunity to show imagination when choosing ingredients and dressing.

What is ceviche

Homeland ceviche is considered the legendary Inca Republic - the coastal part of Peru. The original dish is made from fresh raw fish, lime juice, cilantro, onion and chili pepper, but various variations of the recipe can be found in Mexico, Colombia and other Latin American countries. Pieces of seafood are not fried, and marinated, which allows you to keep a delicate, delicate taste and eliminates the risk of making a "rubber" snack. They are spread on a plate with marinade and chopped vegetables, or served on tortillas - small crispy corn flour cakes.

How to cook ceviche

Cooking ceviche begins with marinade, which gives raw seafood piquancy. Lemon and lime juice mixed with salt, pepper. Fillet is cut into small equal cubes or thin slices, pour juice and leave to marinate. Onions, chili and greens are crushed, seasoned, formed a slide on a serving dish. Spread fish slices on top, after pickling, they will slightly change color and become lighter. They can be mixed with vegetables or leave a uniform top layer for a more festive, elegant serving, watering the remaining juice.

Ceviche recipe

The classic recipe does not require special skills and a lot of time - the fish in lime juice is pickled in just 15 minutes, so you can experiment with the ingredients and marinade. Guests accustomed to the traditional variation of appetizers will be pleasantly surprised with ceviche of shrimp, perch, mussels, trout, squid, scallops, dorado. As a “pillow” for seafood, use sweet potatoes, corn, green apples, avocados, citrus fruits, onions, almost any fruits and vegetables. The dressing is supplemented with olive oil with garlic, cream mixture with horseradish, tomato paste, ketchup.

Salmon Ceviche

  • Time: 1 hour 45 minutes.
  • Servings: 2 persons.
  • Calorie dishes: 330 kcal per 100 g
  • Purpose: snack.
  • Cuisine: Peruvian.
  • Difficulty: medium.

The secret of the fragrant, melting in the mouth salmon ceviche is in sweet and sour citrus-based marinade. It is advisable to use the most juicy, ripe fruit - they contribute to protein denaturation, but do not give bitterness. The dish is not designed for storage in the refrigerator, so it is prepared immediately before serving, taking into account the time required for marinating. Chives or chives can be replaced with red. Onions or red onions are recommended to pre-pickle in water with sugar and vinegar to eliminate the crunch and make the taste delicate.

  • salmon fillet - 175 g,
  • avocado - 0.5 pcs.,
  • lime - 0.5 pcs.,
  • lemon - 0.5 pcs.,
  • orange - 1 pc.,
  • chives - 2 feathers,
  • honey - 1 tsp,
  • ground red pepper - 2 g,
  • mayonnaise - 2 tbsp. l.,
  • salt - a pinch.

  1. Wash orange, lemon and lime, cut in half. Squeeze the juice.
  2. Cut the fillet into cubes, place in a deep bowl. Salt
  3. Pour the fish with fresh citrus juice, put in the fridge for 45 minutes.
  4. Avocado cut into thin slices, add chopped chives.
  5. Remove the fillets from the refrigerator, drain the liquid in a saucepan.
  6. Put in the marinade pepper, honey and mayonnaise. Beat with a whisk or fork until frothy.
  7. Combine fish with onions, avocado.
  8. Season with ceviche and serve.

  • Time: 30 minutes.
  • Servings: 4 persons.
  • Calorie dishes: 120 kcal per 100 g
  • Purpose: snack.
  • Cuisine: Peruvian.
  • Difficulty: easy.

A quick recipe for salmon ceviche is the best solution for the “guests on the doorstep” situation and an unusual alternative to cold cuts, salads, and sandwiches. An exotic touch is a combination of Norwegian delicacy, hot chili pepper, lime and fleshy, sweetish tomato. Salmon is used fresh and not lightly salted. The fillet is cut into slices about 0.5 cm thick - the fish will marinate quickly, will not be too salty and allow you to feel all the facets of the taste of the Atlantic or lake salmon.

  • salmon - 200 g,
  • rye bread - 100 g,
  • olive oil - 30 ml,
  • chili pepper - 1 pc.,
  • Bulgarian pepper - 1 pc.,
  • lime - 1 pc.,
  • Tomato - 1 pc.,
  • Shallots - 1 pc.,
  • parsley - bunch,
  • salt - a pinch.

  1. Salmon cut into thin slices. Salt
  2. Wash lime, squeeze juice.
  3. Shallots, peeled chilli seeds, chop the parsley. Add juice, olive oil.
  4. Mix the fish with the marinade, clean in the cold for a few minutes.
  5. Bulgarian pepper cut into strips, tomatoes - slices.
  6. Dry the bread in the oven or pan with a non-stick coating.
  7. Put the fish on the vegetables along with the marinade dressing, serve with crispy slices of rye bread.

With shrimps

  • Time: 6 hours.
  • Servings: 6 persons.
  • Calorie dishes: 80 kcal per 100 g
  • Purpose: snack.
  • Cuisine: Ecuadorian.
  • Difficulty: medium.

In the process of making shrimp ceviche, “tiger milk” is released - seafood juice mixed with lime and lemon juice. This option dishes are offered in Ecuador, served in small bowls or tall glass cups, served with fried bananas. Onions should be soft, not sharp, therefore it is pickled separately. It can be cut into half rings, but preferably with feathers. Sweet and sour sauce should cover the finished dish completely so that the shrimp are marinated evenly. Ketchup can be replaced with tomato paste, diluted with water.

  • tiger prawns - 1 kg,
  • chili pepper - 2 pcs.,
  • lime - 2 pcs.,
  • oranges - 6 pcs.,
  • lemon - 0.5 pcs.,
  • ketchup - 200 g,
  • onions - 3 pcs.,
  • salt - 3 tbsp. l.,
  • sugar - 1 tsp,
  • vegetable oil - 2 tbsp. l.,
  • cilantro - 2 bundles.

  1. Chop the onion, season with a tablespoon of freshly squeezed lemon juice.
  2. Add sugar, leave for half an hour.
  3. Peel tiger shrimps, keeping their shells. Pour into boiling pot, bring to a boil. When seafood blush, remove from heat. Water is drained into a separate bowl.
  4. Throw the shrimp in a colander, rinse with cold water. Clear from the shell, black vein.
  5. Pour the shells with water from under the shrimp, boil for 5 minutes. Strain the liquid - it will become the basis of the sauce. Add lime juice and oranges, pepper, ketchup, oil, salt.
  6. Shrimp mixed with onions, sauce, chopped cilantro.
  7. Put in the fridge for a few hours. Serve with dressing.

Dorado Recipe

  • Time: 20 minutes.
  • Servings: 2 persons.
  • Calorie dishes: 180 kcal per 100 g
  • Purpose: snack.
  • Cuisine: Peruvian.
  • Difficulty: easy.

A dish of ceviche with golden spar or dorado is cooked in just 20 minutes. If desired, coriander, cumin, fennel, thyme, and other spices can be added to the marinade. Yolks and vegetable oil must be pre-cooled - so the sauce does not exfoliate, will acquire a uniform texture, glossy shine. Lay out the ingredients preferably in layers, not mixing. A ceviche is an appetizer in which the presence of pits is unacceptable. Preparing the fillet, you must remove the scales, the inside of the fish. Begin work with a neat longitudinal incision from the upper fin.

  • dorado fillet - 500 g,
  • eggs - 4 pcs.,
  • orange juice - 250 ml,
  • grapefruit juice - 250 ml,
  • lemon juice - 1 tbsp. l.,
  • Cherry tomatoes - 50 g,
  • avocado - 1 pc.,
  • cucumber - 1 pc.,
  • vegetable oil - 150 ml,
  • olive oil - 20 ml,
  • dill - 30 g,
  • cilantro - 30 g,
  • ginger - to taste,
  • chili pepper - 1 pc.,
  • salt - a pinch.

  1. Dorado fillet cut into small pieces.
  2. Ginger peel, grate.
  3. Cilantro grind.
  4. Mix orange and grapefruit juice. Add chili, ginger, olive oil, salt.
  5. Season the fish with marinade, put in the fridge for 10 minutes.
  6. Separate yolks from proteins. Combine chilled yolks, vegetable oil, dill in a submersible blender.
  7. Randomly chop the cherry, avocado, peeled cucumber. Season with lemon juice.
  8. Put vegetables, fish, greens on a serving dish. Pour over egg sauce.

How to serve

Competent modern presentation is no less important than the taste, color and aroma of the finished dish. It is better to devote the extra 5-10 minutes of the presentation than to treat your loved ones with something ordinary, boring, unappetizing. Of great importance is the plate. Soup deep bowls should be discarded - the appetizer will “drown” in such a bowl and will look like a salad. Refueling can be served separately in a saucepan, but it is not recommended to pour the whole marinade, otherwise seafood will be dry.

Creative or classic design of ceviche is appropriate at dinner in close family circle, and at a solemn event:

  1. Ceviche is traditionally served on flat dishes for cold appetizers or pasta plates - “hats” with wide margins. Small portions can be offered to guests as an aperitif, presented in creamer glasses.
  2. The dish, decorated with the help of a culinary ring, looks elegant. It is placed in the center of the serving plate, seafood is laid inside, trying not to pinch the tender pieces. Lightly tamping down the filled snack, the ring is carefully removed so as not to damage the delicate snack.
  3. An interesting and convenient solution for a buffet - ceviche in wide glass glasses without a pattern. In this case, vegetables, fish, marinade should be laid out in layers to emphasize the combination of pale pink fillet, snow-white onion, greens and red chili pepper.
  4. If you already know about ceviche - what it is, you need to remember how to serve it. Fresh, well-washed greens contrasts effectively with pickled red fish. Ideal for decorating a festive dish - a sprig of tarragon, cilantro, dill, microgreen.
  5. A safe addition to fish ceviche is citrus fruits. Orange or grapefruit slices are pre-milled, removing the membranes and bones with a sharp knife. They are cut into cubes or served whole.

Cooking secrets

There are many secrets of cooking one of the most popular dishes of Latin American cuisine, but the main thing was and remains mandatory compliance with three conditions - fresh fish, good marinade, high-quality cuts. Only in this case, the appetizer will acquire the desired texture, uniformity, color. Simple recommendations, techniques and culinary tricks will make the process of preparing ingredients as simple, understandable and creative as possible, and ceviche is fantastically tasty:

  1. The fish is marinated evenly, if you cut it into equal cubes no more than 1 cm thick. Too small slices will turn the appetizer into a gruel - every piece is felt in a properly cooked ceviche.
  2. Lime for marinade must be squeezed manually. He will give more juice, if you use a fork, pre-roll the whole fruit on the table with a slight pressure or heat it in the microwave for 30 seconds. Juice extracted using a juicer can absorb the smell and taste of metal or plastic.
  3. Ceviche is not subjected to heat treatment, so you should not use frozen fish. Repeated defrosting and subsequent freezing lose useful properties, texture, taste of the product. Difficulties may arise in determining how long the raw fillets were stored in the freezer.
  4. Some cooks use “double” marinade. First, the fish for about half an hour is poured saline solution (3-4 tablespoons of salt per 500 ml of water). The liquid is drained, the fillets are dried with a paper towel and filled with lime and lemon juice. This technique is not recommended for small-scale cutting, otherwise the taste of the main ingredient will be interrupted.

A little about the dish

The recipe for ceviche is very simple. It is made from a combination of raw fish, which is soaked in lime or lemon juice, and vegetables. After the mixture is aged for 10 to 30 minutes (depending on the dish), garlic, onion, Peruvian yellow chili and coriander are added. In some countries, a tomato, corn or even avocado is added to the dish. Due to the fact that raw fish can cause food poisoning, it is usually cooked on the spot and immediately served at the table.

The chemical process that occurs when citrus acid contacts fish is similar to what happens when the fish is cooked and the fillets become opaque and hard.

Variations of ceviche recipes by country

The birthplace of the ceviche recipe is disputed between Peru and Ecuador, and since there is an amazing variety of fish and shellfish in both countries, it is easy to imagine how this dish was cooked by the ancient Incas. Each Latin American country gave ceviche individual characteristics, adding original national side dishes.

Peru - Recipe "Original." In Peru, there is a national holiday on June 28 - El-National del Cebic, or National Ceviche Day. Boiled or steamed corn and sweet potatoes are often added to the ceviche recipe. Sea bass, shrimps, sharks are very popular here, depending on which part of the country you will try the fish dish.

Ecuador - Ecuadorian ceviche is based on tomatoes, and most of the recipes in this country contain tomatoes. Shrimp - the most popular type of seafood for ceviche.

Mexico. Unlike other places, ceviche is served with chips or inside tacos. Shrimp and tilapia are a popular choice of seafood.

Panama - hot pepper, onion, celery, cilantro and lemon juice are part of the ceviche cooked here. Shrimps and squid are also popular here.

Costa Rica - here in the recipe of fish ceviche include chopped peppers, onions, parsley and vinegar with lime juice. Redfish is a classic fish used in Costa Rica.

Seafood used in ceviche

The type of fish and shellfish for use in ceviches varies and is usually based on what is the most popular seafood caught in the area, or what is most common. Tilapia, sea bass, shrimp, shark, salmon, tuna are all popular products that can be used in ceviche.

Ceviche is usually made from fresh fish, and in Peru the most common types of fish are sea bass.

Basic cooking recipe

For the preparation of salmon ceviche according to the recipe of the Incas will be needed:

• 1 kg salmon fillet.

• Salt and pepper to taste.

• Chopped parsley (optional).

A photo of a salmon ceviche recipe makes one wonder why not to cook it today.

1. In a large bowl, mix the pre-cut salmon, the fillet of which must be fresh, shallot, avocado. Add salt and pepper. It is necessary to make sure that the meat of salmon and avocado is well covered with lime juice, in this case the salmon will turn out as if “prepared” by the juice of the juice, and the avocado will have its natural bright green color.

2. After all the ingredients are mixed, the dish should be placed in the refrigerator for 3-4 hours.

3. Serve with crispy bread.

Variations on ceviche

There are many recipes and variations on this dish. You can treat your household very simple dish, colorful-looking and unique taste.

In addition to salmon fillet, add one onion of purple color and mango to the composition. The rest of the vegetables and herbs are also mixed in the same plate. Pre-salmon pour lime juice separately. After 10 minutes you can add the remaining components and you can submit. In this recipe, you can not cut into cubes, and straws. Then it will be better to see different colors of vegetables. And ceviche get colorful.

In order for the dish to have some kind of unique taste and aroma, you can vary the composition by removing or adding certain products. For example, someone loves cilantro. And with it, ceviche will have a completely different taste than, for example, with parsley.

Those who are fans of celery are pleased that this vegetable can also be safely mixed on the same plate with salmon, shrimps and vegetables.

Hot peppers can also give a special, memorable taste. After all, once you can add chili pepper, and in the other - jalapeno.

A few secrets for a delicious ceviche

If such a dish as carpaccio or ceviche, cook at home, you need to know a few useful secrets that will help make it tasty and healthy.

Cooking recipes with raw meat or fish dishes requires certain security measures.

For this we must bear in mind that the fish must be fresh, because it does not undergo heat treatment.

For pickling, use only lime or lemon juice, but not zest. It will give a bitter taste.

For those who love tomatoes, it is better to add cherry tomatoes. They are sweeter and look more attractive in a dish than a large tomato, sliced.

If you want to make a ceviche, do not leave it on the table before the arrival of guests, only in the refrigerator. In warmth, the fish may become soft and the dish will lose its shape. Moreover, it can be dangerous to eat.

If you want the dish to have a more European look, serve the dish in glass salad bowls. If you prefer to serve in the national traditions, you can submit the ceviche in the form of Mexican tacos, i.e. Put the mixture in the tortilla.

The recipe can be prepared according to your taste and preferences. The main thing is that the fish or seafood should be fresh and the vegetables of different colors. В этом случае севиче будет вкусным, полезным и красивым.

Option One

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Потрясающе ароматное и нежное севиче получится из лосося.

The list of ingredients is as follows:

  • 250-300 г филе свежего лосося,
  • один лайм,
  • грейпфрут,
  • lemon,
  • половина перца чили или обычного красного острого,
  • один-два зубца чеснока,
  • small red onion,
  • pepper, salt,
  • optional cilantro.

  1. First you need to cook the marinade. To do this, from all citrus fruits squeeze the juice, mix it. Peel and chop the garlic in any way, for example, using a press. Wash the pepper and grind it too (you can do this with a blender or a regular sharp knife). Cilantro chop up. Now in the juice, enter the garlic with hot peppers, salt, cilantro and ground pepper. Refueling is ready.
  2. Next, do salmon. It should be washed and cut into cubes or rectangular slices. Fill it with dressing and leave for about half an hour, putting it in the fridge.
  3. Drain the marinade (although a part can be left, it is very tasty and can replace the spicy sauce), and on the slices of salmon, put the onion, previously cleaned and cut into thin rings, on top.

Option Two

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No less tasty ceviche will turn out from flounder. Here is what you need for cooking:

  • 200 g fillet of kabmaly,
  • three or four limes
  • several bunches of fresh basil,
  • large garlic clove,
  • half a hot pepper pod,
  • a small red or purple bulb,
  • salt.

  1. First prepare the marinade. Peel the garlic clove, wash the pepper, clean the onions and peel. Basil after washing dry. Next, immerse all the ingredients in a blender and grind until smooth. Squeeze the lime juice into this mixture and, if desired, add a little citrus pulp, then grind everything again.
  2. Flounder should be cut to make not very small pieces. Put them in the marinade and leave for literally twenty minutes. To cool the snack immediately, add a few pieces of ice.
  3. Remove the ice, drain the excess marinade or use as a sauce. The dish is ready, you can serve it.

Option Three

Try to make a delicacy ceviche of scallops.

Here is what you need:

  • 250-300 g of fresh sea scallops,
  • two lemons
  • two art. l soy sauce
  • two or three garlic cloves,
  • several bunches of cilantro,
  • a small piece of fresh ginger,
  • two art. l grape oil (can be replaced by another),
  • ground pepper,
  • salt.

  1. Squeeze the juice of two lemons, immediately mix it with grape oil and soy sauce. Garlic in any way chop, cilantro wash and chop, rub the ginger. Add these ingredients to the liquid mixture by adding ground pepper and salt.
  2. Chop the scallops, preferably across the muscle fibers, pour the ready marinade and leave for about fifteen minutes.
  3. Serve seafood can be directly with the dressing, as it gives the snack freshness and piquancy, transforming and diversifying the taste.

What to drink

Bar-manager of the Celebrity Latinos Stasya Kolesnikova recommends combining the ceviche with neutral alcohol. In this case, clean drinks will be a win-win option, for example, for girls it is white wine or sparkling wine, and tequila and rum are recommended for strong sex. The taste of ceviche itself is very bright and self-sufficient, so you should not interrupt it with complex cocktails, but rather make your choice on well-balanced sweet-sour tastes. In the Cocktail Card of the Celebrities Latinos this is “El chaman” based on tequila and grape sage cordial, “Solitaria Luna” or “Kivissimo” - on pisco. The bar menu consists of gastronomic cocktails, which fit perfectly with ceviches. For example, tequila insists on nachos chips, mandarins are marinated in jalapenos, and sauers are made including pisco. The balance of tastes and textures is born harmonious. Wine, especially white, also suits ceviches, the main thing is to choose non-acid samples.

Main rules

“Any cook will tell you that the main rule of ceviches is, of course, the freshness of the product. Without this, it is simply impossible to achieve the desired result. At the same time, the fish must be marine, in order to avoid the taste typical of river fish. Next comes the sauce. In ceviche is always bright, saturation, with pronounced acidity and sharpness. And, of course, ceviches should be served cold, as this is raw fish, ”says Timur Abuzyarov, the chef of the Cevicheria restaurant.

How many species are

Classic ceviche one - sea bass, lime sauce, pepper ahi amarillo, onion, cilantro. Everything else is already variations and interpretations, and, you understand, there are countless of them. “The most important thing here is the exceptional freshness of the ingredients used. The fish should be fresh, because it is eaten raw, ”says Gennady Kim, chef of Yoko restaurant.

Ingredients

  • Salmon - 100 g
  • Red onion - 15 g
  • Avocado - 30 g
  • Cilantro - 2 g
  • Chile - 2 g
  • Olive oil - 2 g
  • Salt and pepper
  • Sweet Potato Puree (50 g per serving)

Sauce (60 g per serving):

  • Soy Sauce - 50 g
  • Lime juice - 50 g
  • Ginger Root - 10 g
  • White onion - 10 g
  • Garlic - 10 g
  • Chilli Pepper - 10 g
  • Sugar syrup - 40 g

Cooking

    Preparation of sauce: White onions, ginger root, chili and garlic chop. Mix with lime juice, sugar syrup and soy sauce. Strain.

Sweet potato puree: bake sweet potato in the oven at 180 degrees for 40 minutes. Punch in a blender. Strain.

  • Dice salmon and marinate in sauce for 5-7 minutes. Then cut the avocado into cubes. Chili cut into rings. Cilantro disassemble the leaves. Onions cut into thin half rings.
  • Mix the prepared ingredients with olive oil, salt and pepper. Add the sauce to the salmon and lay the sweet potato puree on top.
  • Recipe "ceviche":

    Rinse the fish well under running water and cut into small pieces.

    Tip: since the fish is raw, it is better to freeze fresh fish in the freezer before cooking, and then defrost it in the refrigerator. In no case in the microwave.

    Add shrimp to the fish. Shrimp should be semi-cooked and peeled. If you bought raw shrimp, then boil them for several minutes. Then cool.

    Add the onion, chopped into half rings. I always soak onions for at least 20 minutes in cold and very salty water. Shrink the bow with your hands. Drain the water. The taste remains the same, but the smell almost completely disappears.

    Add very finely chopped green hot peppers. Be sure to remove the grains, because they give an impossible spicy taste to the dish. If you like sharpness, you can add a whole pepper; if you don't really like sharpness, then half. I added a half.

    Add chopped coriander.

    Add finely chopped red and green peppers.

    Add lemon juice, salt and pepper, mix everything very well and leave in the fridge for about 30 minutes. If it is very sour, then the acid can be leveled with sugar. I usually add a couple of spoons of sugar and the taste is perfect.
    After 30 minutes of ceviche is ready!
    Serve cold, better with chilled white wine.

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    Comments and reviews

    September 29, 2016 Pupyr #

    October 6, 2016 PUPYR #

    September 7, 2015 sobolevalune #

    June 9, 2014 Kipariss #

    June 9, 2014 katia_chile # (author of the recipe)

    June 3, 2014 Wera13 #

    June 3, 2014 katia_chile # (author of the recipe)

    June 2, 2014 barska #

    June 3, 2014 katia_chile # (author of the recipe)

    June 2, 2014, Jafar #

    June 3, 2014 katia_chile # (author of the recipe)

    June 2, 2014 Eva Grimm #

    June 1, 2014 katia_chile # (author of the recipe)

    June 1, 2014 PantherRrochka # (moderator)

    June 1, 2014 katia_chile # (author of the recipe)

    December 29, 2014 Ryzh-vzh-vzh #

    June 1, 2014 Isobella #

    June 1, 2014 katia_chile # (author of the recipe)

    June 1, 2014 LapSha Maria #

    June 1, 2014 katia_chile # (author of the recipe)

    June 1, 2014 natalie843 #

    June 1, 2014 katia_chile # (author of the recipe)

    June 3, 2014 natalie843 #

    June 3, 2014 katia_chile # (author of the recipe)

    June 1, 2014 mamaliza #

    June 1, 2014 katia_chile # (author of the recipe)

    June 1, 2014 katia_chile # (author of the recipe)

    June 3, 2014 katia_chile # (author of the recipe)

    June 1, 2014 katia_chile # (author of the recipe)

    June 1, 2014 Sanna28 #

    June 1, 2014 katia_chile # (author of the recipe)

    June 1, 2014 Sanna28 #

    June 1, 2014 katia_chile # (author of the recipe)

    But very tasty and in Chile, the average life expectancy is much higher than in the Russian Federation and everyone eats ceviche

    And how do we eat herring

    June 1, 2014 specialist # (moderator)

    June 1, 2014 Sanna28 #

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