Make Delicious Peruvian Ceviche At Home
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.
Make the marinade by blending aam Mario pepper, celery, and freshly squeezed lime juice until smooth.
Pour the marinade into a bowl and set aside.
Prepare the fish by cutting fresh Doro into cubes and add to the marinade along with minced garlic.
Let the fish marinate for 5 minutes, setting a timer to avoid over-curing.
Prepare garnishes: cut boiled sweet potato into rounds, soak red onion in cold water for 15 minutes, and have Choco corn and gcha ready.
Once the fish is cured, sprinkle with salt.
Plate the ceviche using a slotted spoon to drain excess marinade, and serve with garnishes of sweet potato, Choco corn, gcha, red onion, and cilantro.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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