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Peruvian Ceviche
Created by: Howcan Team
Ingredients
- 1 lb fresh white fish fillets, cut into small cubes
- 1 cup fresh lime juice
- 1 red onion, thinly sliced
- 1-2 fresh chili peppers, thinly sliced
- 1/2 cup chopped cilantro
- 1 sweet potato, boiled and sliced
- 1 ear of corn, boiled and sliced
- Salt to taste
- Pepper to taste
Instructions
- In a large glass or ceramic bowl, combine the fish cubes with the lime juice. Make sure the fish is completely covered by the juice. Let it marinate for about 10 minutes, stirring occasionally.
- Add the sliced red onion, chili peppers, and chopped cilantro to the marinating fish. Mix well and let it sit for another 5 minutes.
- Taste the ceviche and add salt and pepper to your liking.
- Serve the ceviche in individual bowls, garnished with slices of boiled sweet potato and corn on the cob.
- Enjoy immediately for the best flavor and texture.
Peruvian ceviche is a beloved dish with a rich history dating back to ancient Incan times. This iconic dish features fresh raw fish marinated in a zesty blend of lime juice, onions, and aji peppers, creating a burst of flavor. Renowned chefs like Gastón Acurio have elevated ceviche to new heights, making it a staple in Peruvian cuisine. The coastal regions of Peru, such as Lima and Trujillo, are known for their exceptional ceviche due to the abundance of fresh seafood. The key to a perfect ceviche lies in using the freshest fish and allowing it to marinate just long enough to achieve the ideal balance of flavors. For a unique twist, some chefs add a splash of Pisco, a Peruvian grape brandy, to enhance the dish's complexity. Today, the best Peruvian ceviche can be savored in acclaimed restaurants like La Mar Cebichería in Lima, where the dish is served with sweet potato and crunchy corn kernels. Whether enjoyed by the sea or in a bustling city, Peruvian ceviche is a culinary delight not to be missed.
20 min
4
250 calories
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