PERUVIAN CEVICHE RECIPE! - How To Make Peruvian Style Ceviche | Jose Cooks
Recipe Information
Peruvian Ceviche
Cultural Context
Ceviche is a traditional dish from Peru, celebrated for its fresh ingredients and vibrant flavors. It is often served as an appetizer and is a staple in coastal regions of the country. The dish showcases the use of fresh fish, marinated in citrus juices, which 'cooks' the fish and enhances its flavor. Ceviche has gained international popularity and is often associated with Peruvian cuisine, though variations exist in other Latin American countries.
fresh fish
🥗Healthier: sustainable fish
💰Cheaper: canned fish
Canned fish can be more affordable and still nutritious.
lime juice
💰Cheaper: lemon juice
Lemon juice is often less expensive and can be used as a substitute.
red onion
🥗Healthier: green onion
💰Cheaper: white onion
White onion is generally cheaper and can provide a similar flavor.
Prepare the Tiger Milk by mixing lemon juice, celery stick, culantro, rocoto chile pepper, kion, and garlic.
Cut the fresh fish into small cubes.
Marinate the fish in the prepared Tiger Milk.
Add chopped red onion and fresh chopped coriander to the fish.
Season with salt, white pepper, and MSG to taste.
Incorporate chopped Aji Limo for heat.
Serve with Choclo and Aji Chile Pepper if desired.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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