How To Make The Perfect Peruvian Ceviche with Valeria Basurco
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.
Chop the red onion, chili peppers, and cilantro.
Blend lime juice, a lot of salt, and a mild fish stock with ice cubes to make the tiger's milk.
Cut the fresh seabass into small pieces.
Add a good amount of salt to the fish and mix.
Add a tiny bit of lime juice to the fish and watch it turn white as it 'cooks'.
Incorporate finely chopped chili peppers, coarsely chopped cilantro, and finely sliced onions into the fish.
Mix everything together and serve with sweet potato and corn on the side.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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