Peruvian Ceviche Recipe / Ceviche Peruano / World of Flavor
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.
Start with fresh red snapper, preferably bought from a trusted source.
Dice the red snapper into small cubes, but not too small, as smaller pieces will chemically cook faster in lime juice.
Dice a small amount of frozen Roto chili and set it aside, ensuring to wash hands after handling the chili.
Slice a purple onion into long thin slices, removing the center part, and dice the remaining onion for mixing into the ceviche.
Add a little bit of garlic and fresh ginger to the mixture.
Squeeze the juice of 2.5 limes into the fish mixture, avoiding the bitter juice from hard-squeezed limes.
Cover the fish mixture with plastic wrap and refrigerate for a couple of hours, stirring once an hour.
Boil sliced sweet potato in salted water until just done, which should take a couple of minutes.
Assemble the ceviche by placing the marinated fish on a plate, adding boiled sweet potatoes and white corn, and garnishing with lime wedges, cilantro, and onions.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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