This is undoubtedly Peru’s outstanding national dish and one of its most representative and symbolic of Peruvian cuisine. But what is the Peruvian Ceviche? It is a fresh, raw fish salad marinated in lemon juice and mixed with salt, onion, garlic, and other peppers. Of course, the main ingredient for preparing it is fresh fish.
Enjoy an explosion of flavors and freshness! Therefore, we are working with the experts of Machu Travel Peru to introduce you to this famous Peruvian food.
Everything you need to know about the delicious and unique Peruvian ceviche.
Ceviche recipe
Thanks to incredible Peruvian biodiversity, this delight could see the light. The variety of fish comes from the surprising biodiversity of the Peruvian sea. The lettuce, sweet potato, and corn come from its mountains. Instead, lemons, chili peppers, and onions come from the Peruvian Amazon.
Following, you will find the most popular ceviche recipe.
A. Ingredients
- 1 kg fish (corvina, halibut, sole, escolar, Hamachi, mahi-mahi or sea bass)
- ½ kg lemon
- ½ kg lime
- 1 small red onions
- 3 medium red peppers or yellow peppers (Ají Amarillo)
- ½ cup fresh cilantro
- 1 teaspoon minced ginger
- Salt to taste
B. Accompaniment
- 8 Lettuce leaves
- 3 Sweet potatoes
- 1 small bowl of corn nuts (Cancha)
C. Preparation
1º step
To start, remove any scales and remaining skin of the fish (Peel it). Then, remove thorns. As a result, you’ll get fish fillets. Next, you will have to cut these fish fillets into cubes about 2 cm approx.
Finally, wash and dry the fish cubes and set them aside momentarily.
2º step
Wash lemons and limes. Squeeze them into a large bowl and strain the seeds. Put the pieces of fish in this mix juice with salt and pepper and let them marinate. Finally, cover the container and store it in the refrigerator for about 20 to 30 minutes.
The marinating process cooks the fish. Make sure the mixture completely covers the fish cubes. Stir the mixture from time to time to ensure that marinate all the fish cubes are evenly.
3º step
Meanwhile, prepare the garnish. Wash the sweet potatoes and boil them for about 30 minutes until they become soft. Peel them carefully and cut them into slices. Following, wash the lettuce leaves very well and separate them to the side, along with the sweet potato slices.
4º step
Wash onion, cilantro, and red pepper (Habanero pepper). Next, peel the onion by removing its purple cape. Then, cut it into thinly sliced and let the onion slices rest in water with salt for 10 minutes to extract their bitterness.
Open the red pepper, remove the seeds and veins, and cut it into small cubes. Similarly, peel the ginger and finely chop it into small cubes. Cut the cilantro finely.
5º step
Remove the marinated fish from the refrigerator. The fish cubes should be partially cooked. Their consistency will be softer, more tender, and may even take on a whitish color. Next, add the chopped red pepper, ginger, marinated onion slices, and chopped cilantro.
These ingredients will help to marinate the fish. Mix the ingredients very well, and let it rest for 15 minutes more in the refrigerator.
6º step
Passing the 10 minutes, prepare a small plate by putting the fresh lettuce leaves over it. Next, remove again the preparation from the refrigerator. Following, serve the marinated fish cubes involved in onion slices, chopped red pepper, and juice mix of lemon and lima.
If there is any juice left over from the marinade, pour it onto the plate. This substance concentrates the flavor! Even some call it Leche de Tigre (tiger’s milk), the spicy.
On one side of the dish, serve the sweet potato slices. Well done!
7º step
Enjoy this wonderful and unique ceviche!
This dish is much more than raw fish covered with lemon or fresh lime juice. Ingredients like coriander, onions, tomatoes, and peppers improve the taste of this well-known Peruvian seafood. There are different ceviche prepared in Peruvian regions. Some have tortilla chips and even plantain chips.
Not to mention the international varieties, such as Mexican ceviche. If you are outside of Peru, you can still try preparing this dish. To make a great ceviche, choose sushi-friendly white fish. Please note that this has to be fresh fish that has not been previously frozen.
“NOTHING BRINGS PEOPLE TOGETHER LIKE GOOD FOOD”
As you will see, this Peruvian ceviche is a dish as delicious as it is historically. Its continuous evolution within the gastronomic world and its different varieties mean that it does not lose popularity. Not only is it a dish to enjoy on hot days, but it is also a milestone and achievement of Peruvian culture. Moreover, the best restaurants in Peru always have it on their menus.
Together with the experts at Machu Travel Peru, we hope we have whet your appetite. If you want to taste real Peruvian-style ceviche, you should plan food tourism in Peru. If you want to know more about our tours, you can consult with our team of qualified advisors.
