Traditional Peruvian Ceviche Recipe
by Editorial Staff
Peru is considered the birthplace of ceviche, in particular the coastal part of the country, in which the main source of food is fish caught in coastal waters. Captivating in its simplicity, ceviche has spread throughout Latin America. Depending on the region, the recipe may vary, but the essence remains the same – the basis of the dish is raw fish marinated in sour lemon or lime juice. Often, ceviche is not only made from fresh fish. The recipe allows for a wide variety of seafood such as shrimp, octopus, and squid. Various greens are often added to lemon juice – celery, cilantro, onions, and hot peppers.
Ingredients
Marinade “Tiger Milk” (Leche de Tigre):
- Lime juice – 2/3 cup
- Garlic – 2 cloves;
- Chopped cilantro leaves – 1 tablespoon;
- Chili jalapeno – half;
- Red onion – half;
- Salt;
Ceviche:
- 1 small sweet potato;
- Chili jalapeno – half;
- Corn is the cob;
- Flounder or halibut weighing about 0.5 kg.
- Red onion – 1 piece;
- Salt;
Directions
- Peel the jalapenos and slice longitudinally. Crush the garlic. Chop the onion. Put the lime juice, garlic, cilantro, and pepper in a blender with 4 ice cubes and puree until smooth. Add onion and turn quickly again.
- Place a sieve on a bowl and strain the resulting mixture through it. Season with salt, cover, and chill.
- Boil potatoes. Boil the corn in boiling water for about 3 minutes, remove it, let it cool and gut it. Slice potatoes longitudinally and use a melon baller to make balls and place them in a separate bowl. Grate the remaining chili half. Place in a bowl the grated chili, diced fish, 2/3 of the onion, cut into half rings, 4 ice cubes, and pour in the marinade. Mix everything well and leave to marinate for 2 minutes. Remove ice.
- Distribute fish, corn, and potatoes on small plates. Drizzle the ceviche with tiger milk, add the remaining onion and sprinkle with chopped cilantro.
Enjoy your meal!
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