{"id":32379,"date":"2021-03-21T10:55:47","date_gmt":"2021-03-21T10:55:47","guid":{"rendered":"https:\/\/usapulseseu.org\/wildlachs-und-pinto-bohnen-ceviche\/"},"modified":"2021-03-21T10:55:47","modified_gmt":"2021-03-21T10:55:47","slug":"wildlachs-und-pinto-bohnen-ceviche","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/de\/wildlachs-und-pinto-bohnen-ceviche\/","title":{"rendered":"Wildlachs und Pinto-Bohnen-Ceviche"},"content":{"rendered":"<p><!--WPRM Recipe 5873--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Wildlachs und Pinto-Bohnen-Ceviche<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"http:\/\/tlj.ugu.mybluehost.me\/wp-content\/uploads\/2021\/03\/Ceviche-de-salmon-salvaje-y-alubias-150x150.jpg\">\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>400 g Wildlachs aus Alaska (Lendenst\u00fccke)<\/li>\n<li>200 g gekochte Pinto-Bohnen<\/li>\n<li>8 Limetten<\/li>\n<li>1 Staudensellerie (Stange, fein gehackt)<\/li>\n<li>2 Zwiebeln (in feine Streifen geschnitten)<\/li>\n<li>2 gehackte Knoblauchzehen<\/li>\n<li>1 Teel\u00f6ffel Chilipaste (optional)<\/li>\n<li>2 Essl\u00f6ffel gehackter frischer Koriander (optional)<\/li>\n<li>2 Maiskolben (gekocht)<\/li>\n<li>1 Maniok (gesch\u00e4lt und gekocht)<\/li>\n<li>-Salz<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Die Limetten auspressen, reservieren.<\/li>\n<li>H\u00e4uten Sie den Lachs und schneiden Sie ihn in 2x2cm gro\u00dfe W\u00fcrfel. Geben Sie den Lachs in ein Glasgef\u00e4\u00df, \u00fcbergie\u00dfen Sie ihn mit dem Limettensaft und f\u00fcgen Sie dann Salz, eine gehackte Knoblauchzehe, 1 EL Koriander, 1\/2 TL Chilipaste und die H\u00e4lfte des Selleriest\u00e4ngels hinzu. Lassen Sie es etwa drei Stunden stehen, bis es &#8222;gekocht&#8220; ist.  <\/li>\n<li>Schneiden Sie die Zwiebel fein in Julienne und legen Sie sie f\u00fcr mindestens eine Stunde in ein mit Wasser bedecktes Gef\u00e4\u00df. Abgie\u00dfen und in ein Glasgef\u00e4\u00df geben, mit dem Limettensaft bedecken und salzen. Mindestens eine Stunde lang ziehen lassen.  <\/li>\n<li>Mischen Sie die Bohnen mit Limettensaft, Sellerie, gehacktem Knoblauch, Salz und Chilipaste und lassen Sie sie mindestens zwei Stunden lang ruhen, bis alle Aromen aufgesogen sind.<\/li>\n<li>Schneiden Sie den Maniok und die Maiskolben in runde Scheiben. Richten Sie den Fisch in der Mitte des Tellers an und geben Sie die Bohnen, die Zwiebel, den Maniok und den Mais um den Rand herum. Servieren Sie  <\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n<div class=\"wprm-fallback-recipe-meta-course\">Hauptgericht<\/div>\n<div class=\"wprm-fallback-recipe-meta-keyword\">Kreativ, Molkereifrei, Glutenfrei<\/div>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wildlachs und Pinto-Bohnen-Ceviche 400 g Wildlachs aus Alaska (Lendenst\u00fccke) 200 g gekochte Pinto-Bohnen 8 Limetten 1 Staudensellerie (Stange, fein gehackt) 2 Zwiebeln (in feine Streifen geschnitten) 2 gehackte Knoblauchzehen 1 Teel\u00f6ffel Chilipaste (optional) 2 Essl\u00f6ffel gehackter frischer Koriander (optional) 2 Maiskolben (gekocht) 1 Maniok (gesch\u00e4lt und gekocht) -Salz Die Limetten auspressen, reservieren. H\u00e4uten Sie den [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":26963,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[132],"tags":[133,112,134],"dipi_cpt_category":[],"class_list":["post-32379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hauptgericht-de","tag-glutenfrei-de","tag-kreativ","tag-molkereifrei"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wildlachs und Pinto-Bohnen-Ceviche - USA Pulses EU<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/usapulseseu.org\/de\/wildlachs-und-pinto-bohnen-ceviche\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wildlachs und Pinto-Bohnen-Ceviche - USA Pulses EU\" \/>\n<meta property=\"og:description\" content=\"Wildlachs und Pinto-Bohnen-Ceviche 400 g Wildlachs aus Alaska (Lendenst\u00fccke) 200 g gekochte Pinto-Bohnen 8 Limetten 1 Staudensellerie (Stange, fein gehackt) 2 Zwiebeln (in feine Streifen geschnitten) 2 gehackte Knoblauchzehen 1 Teel\u00f6ffel Chilipaste (optional) 2 Essl\u00f6ffel gehackter frischer Koriander (optional) 2 Maiskolben (gekocht) 1 Maniok (gesch\u00e4lt und gekocht) -Salz Die Limetten auspressen, reservieren. 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