Olenka Cooks Recipe | Ceviche
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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.
Trim the fibers from the fresh fish and cut it into cubes.
Place the cubed fish in a bowl and refrigerate to keep it cold.
Julienne the red onions and soak them in water with salt to preserve crunchiness and reduce sulfur flavor.
Cook sweet potatoes in a pot with a little water, salt, and sugar, cut into 3/4 inch thick slices.
Boil Peruvian corn with a little sugar and cool it down.
Soak Peruvian popcorn in water for 5 to 10 minutes, then drain.
Sauté the soaked popcorn with a little oil until it pops.
Add generous salt to the cold fish and mix.
Add limo peppers to the fish, starting with half to control spiciness.
Squeeze fresh lime juice into the fish mixture and mix well.
Add a little chopped cilantro to the fish mixture if desired.
Gently toss in the soaked onions to the fish mixture without breaking the fish.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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