How to Make Peruvian Ceviche | Potluck Video
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.
Cut the Corvina fish into small cubes.
Prepare the Lech tigre by squeezing limes, adding celery, red onion, salt, seafood stock, and pureeing everything before straining it.
Use about 1 fluid ounce of Lech tigre for every ounce of seafood.
Add 3 oz of Lech tigre to the cubed Corvina fish.
Prepare the sweet potato by steaming or baking it whole, then dicing it to the same size as the seafood.
Add ail limo chili to the mixture for heat.
Chiffonade cilantro and add it to the fish mixture.
Season with salt to taste.
Prepare the Peruvian corn by frying dried corn in hot oil at 375°F and salting them after frying.
Rinse the finely julienned red onion in cold water to reduce its raw heat before adding it to the dish.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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