Description
Peruvian ceviche is a popular and delicious dish made from fresh fish or seafood, marinated in lime or lemon juice. There's many variations of the dish here we have one of the easiest and tastiest ones!Ingredients
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Instructions
Wash and pad dry the fish. Make sure to remove any remaining skin or scales. Cut into 1/2 inch cubes.
Squeeze all the lemons and limes. You can use a juicer.
Place the fish and lemon, lime juice in a container, cover it and place it in the fridge for about 20-30 minutes. Mix once around 10 minutes in.
Meanwhile thinly slice the onions, and finely chop the peppers, and coriander
Take out the fish. If "cooked" it should be opaque and falling apart.
Add the onion, peppers, coriander, ginger, and salt to taste. Mix and refrigerate again for 10-15 minutes.
Serve with plantain chips and sweet potatoes. Enjoy!
Equipment
Tips
- The key to a great ceviche is using the freshest fish available. Look for fish or that smells clean and ocean-like, without any strong fishy odor.
- The acid in the lime or bitter orange juice "cooks" the seafood by denaturing the proteins. Marinate the seafood for just the right amount of time, typically 20 minutes. Over-marinating can result in a mushy texture.
- Always use freshly squeezed lime or bitter orange juice for the marinade. The fresh citrus juice provides the ceviche with its bright and zesty flavor.
- The level of heat in Peruvian ceviche can vary. If you like it spicy, include chopped chili peppers. Adjust the spiciness to your preference.
- Peruvian ceviche is often served with slices of boiled sweet potato and kernels of boiled corn. These ingredients provide a nice balance to the acidity and spiciness of the ceviche.
- Some recipes include minced garlic in the marinade for added depth of flavor. Use it sparingly to avoid overpowering the other ingredients.
- Ceviche is best enjoyed when it's well chilled. Refrigerate the seafood while it marinates, and serve the ceviche in cold bowls or plates.
- Before serving, garnish the ceviche with fresh cilantro leaves and slices of rocoto pepper for a visually appealing and flavorful touch.
- While traditional Peruvian ceviche uses white fish or shrimp, feel free to experiment with other seafood like scallops, squid, or octopus for unique flavors and textures.
- Ceviche is at its best right after it's prepared. Serve it promptly to enjoy the freshness and delicate texture of the seafood.
ceviche, peruvian, seafood
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