Make Ceviche the Peruvian way with La Casita
Recipe Information
Ceviche
Cultural Context
Ceviche is a traditional Peruvian dish that showcases the country's rich marine resources. It is often served as an appetizer and is popular in coastal regions. The dish is celebrated for its fresh flavors and is a staple in Peruvian cuisine, often enjoyed during festive occasions and gatherings. Ceviche's preparation involves marinating raw fish in citrus juices, which 'cooks' the fish through acidity, making it a refreshing choice in warm climates.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
fresh fish
🥗Healthier: sustainable seafood
💰Cheaper: canned fish
Canned fish can be more affordable and still nutritious.
lime juice
💰Cheaper: lemon juice
Lemon juice is a budget-friendly alternative.
Cut the tilapia loin into small pieces.
Marinate the fish in lime juice for about 15 minutes.
Add thinly sliced onion and chopped cilantro to the fish.
Incorporate diced chili peppers for heat.
Season with salt to taste.
Serve chilled.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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