How to Make Peruvian Ceviche | Classic and Street Food Style | Culture Cooking
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 fresh fish into bite-sized pieces, approximately 1 inch long.
Sprinkle sea salt over the fish and mix to season.
Add half aji limo chili and a small handful of cilantro to the fish.
Prepare tiger's milk by squeezing juice from 2 Peruvian lemons into a bowl.
Add 2 garlic cloves, 1 celery stalk, and a small piece of ginger to the lemon juice.
Blend the ingredients for tiger's milk, adding a bit of water for consistency.
Combine the tiger's milk with the fish mixture and let it marinate.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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