Carupanero Chorizo Ceviche

Ingredients

• 2 paquetes Carupanero chorizo (La Montserratina; sliced)
• 2 Red onion (Cut into thin strips)
• 2 Sweet pepper
• 2 Lime juice (From 2 medium limes)
• 1 manojo Cilantro
• Salt (To taste)
• Pepper (To taste)
• BBQ sauce (La Montserratina; amount unspecified)
• Oil (A little, for browning the chorizo)
• Tostones (For serving; amount unspecified)

Steps

1. 1

   Slice the chorizo.

2. 2

   Heat a little oil in a skillet and add the chorizo. Brown it very well.

3. 3

   Remove the chorizo and let it cool until it reaches room temperature.

4. 4

   In a bowl, add the red onion, sweet pepper, cilantro, salt, and pepper.

5. 5

   Add the lime juice and BBQ sauce.

6. 6

   Mix the ingredients in the bowl well.

7. 7

   Add the chorizo once it has reached room temperature and mix once more.

8. 8

   Serve the ceviche with tostones.

Notes

The package weight of the chorizo and the amounts of BBQ sauce, oil, and tostones are not specified. The cooling time depends on how long it takes the chorizo to reach room temperature.

Nutrition per serving

• main course
• Latin American
• with chorizo
• quick
• gluten-free