Peruvian Ceviche is NOT Cooking Fish in Lime Juice
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.
Slice the branzino or fluke into bite-sized pieces.
Thinly slice the red onion and finely dice the bell pepper and plum.
Minced the cilantro and fresno chili to taste.
Grate ginger and garlic using a microplane.
In a mixing bowl, combine the fish, lime juice, red onion, bell pepper, plum, cilantro, chili, ginger, and garlic.
Season with salt and drizzle with olive oil.
Serve with sweet potato chips or another crunchy accompaniment.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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