Authentic Peruvian Ceviche

Name: Authentic Peruvian Ceviche
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 pound white fish fillet; 1/2 pound lemons; 1/2 pound limes; 1 red onion; 2 habanero red peppers; 1/4 cup fresh coriander; 1 teaspoon grated ginger; Salt

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4.9 from 4 votes

Prep Time 30 mins Rest Time 10 mins Total Time 40 mins

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Cuisine: South American Courses: Appetizer Recipe Keys:

Fish Gluten Free

Quick Meals

Difficulty: Beginner Servings: 4 Calories: 113 Best Season: Suitable throughout the year

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!

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.

Keywords: ceviche, peruvian, seafood

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Frequently Asked Questions

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Is it safe to eat raw seafood in ceviche?

When prepared and handled properly, ceviche is considered safe to eat. The citric acid in the lime or bitter orange juice effectively "cooks" the seafood by denaturing the proteins, reducing the risk of harmful pathogens. Using fresh, high-quality seafood is crucial for safety.

How long should seafood marinate in the citrus juice?

Seafood should typically marinate in the citrus juice for about 10 to 20 minutes. Over-marinating can result in a mushy texture, so it's essential to find the right balance.

What are the traditional accompaniments to Peruvian ceviche?

Traditional accompaniments include thinly sliced red onions, aji amarillo (yellow chili pepper), cilantro, sweet potato slices, and boiled corn kernels. These ingredients provide texture, flavor, and balance to the dish.

How spicy is Peruvian ceviche?

The spiciness of Peruvian ceviche can vary depending on the amount of chili pepper used. You can adjust the spiciness to your preference.

Is Peruvian ceviche served as an appetizer or a main course?

Peruvian ceviche can be served as both an appetizer and a main course. It's commonly enjoyed as a starter, but larger portions with additional seafood can make it a satisfying main dish.

Can I prepare Peruvian ceviche in advance?

While it's best to enjoy ceviche immediately after preparation for optimal freshness, you can marinate the seafood and prepare the other ingredients in advance and assemble them just before serving to maintain the desired texture.