Peruvian 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 tilapia into small pieces.
Juice about 7 limes to cover the fish completely.
Place the fish in a bowl and pour the lime juice over it, ensuring it is fully covered.
Cover the bowl and refrigerate for 1.5 to 2 hours, stirring after an hour to make sure it's all covered in lime juice.
After 2 hours, check the fish; it should have changed from pink to a gray color.
Drain the fish from the lime juice.
Chop the tomato and add it to the bowl with the fish.
Add chopped red onion and cilantro to the bowl.
Mix all the ingredients together gently.
Serve with a drizzle of signature sauce.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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