The Best Fresh Fish Dish You'll Make This Summer - Pervian Ceviche Recipe
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.
Cut the fresh fish into cubes of about 2 centimeters.
Add salt to the fish cubes.
Squeeze lime juice over the fish, being careful not to squeeze too hard to avoid bitterness.
Blend the lime juice with celery, red onion, ginger, and rocoto chili.
Strain the blended mixture through a sieve to remove solid pieces.
Add the strained mixture to the fish cubes.
Cut cilantro and add it to the fish mixture.
Prepare the sweet potato by boiling it until tender.
Serve the ceviche with the boiled sweet potato and toasted Peruvian corn on the side.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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