How to Cook Appetizing Peruvian Ceviche

Peruvian Ceviche. Peruvian style fish cebiche or ceviche is different than the Ecuadorian ceviche that I grew up with, some of the main differences are that the ones made in Peru tend to marinate for less time in lime. Serve the Peruvian Ceviche in small bowls or small glasses for an appetizer, or over rice or tender greens for a light refreshing meal. Well, in this Peruvian ceviche recipe, you can.

Ceviche, which involves immersing delicate raw fish in aromatic citrus juices, is an innovative way to slowly "cook" fresh fish. The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). Ceviche is the best known Peruvian dish. You can cook Peruvian Ceviche using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Peruvian Ceviche

1. It's 250 grams of seabass.
2. It's 8 of limes.
3. Prepare 8 of cilantro stalks.
4. You need 1 of garlic clove.
5. You need 5 of mm ginger.
6. It's 100 grams of sweet potato.
7. You need 1 of red onion.
8. It's 2 tsp of aji amarillo paste.

This popular seafood dish claims origins in Lima, Peru but is found in many coastal areas throughout Latin America such as Ecuador, Chile, Mexico, and Colombia. This classic Peruvian ceviche recipe pairs a high-quality white saltwater fish with citrus juices, salt, hot peppers, onions Like carpaccio, ceviche is a raw fish recipe that modern cooks just love to play with. This Peruvian ceviche is made with a mix of shrimp and tilapia, and is made spicy with the addition of a habanero pepper. A garnish of potato slices guarantees an authentic Peruvian dish!

Peruvian Ceviche step by step

1. Roughly chop half the cilantro, the garlic and the ginger. Put it in a bowl..
2. Squeeze the juice of 8 limes and mix it into the bowl with the cilantro, garlic and ginger. Set aside for 5-10 minutes..
3. Dice the sweet potato. Boil until cooked but not too soft. Cool in cold water..
4. Cut the red onion in half. Thinly slice into half rings. Put the slices in a bowl with cold water for 5 minutes. (this helps get rid of the sharp raw onion flavor).
5. Pass the marinade through a colander to remove the cilantro, garlic and ginger. Add the aji amarillo and some salt to taste..
6. Cut the seabass into strips about 2x1 cm. Add a pinch of salt and mix.
7. Mix the marinade in with the seabass. Let it sit for 10-15 minutes. The acidity of the lime will 'cook' the fish. In the meantime, cup the rest of the cilantro leaves..
8. After the fish has 'cooked', mix in the sweet potato, cilantro and onions in with the fish. Serve and easy immediately. Optional: garnish with toasted corn kernels..

Peruvian ceviche is one of my all time favorites and the national dish of Peru. It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. In Peru ceviches are prepared with all kinds of meat, but fish ceviche is the most popular and it is Peruvian ceviche can be prepared with any type of fish, however you can choose the one you like. Peruvian Ceviche. by: Mary Sue Milliken + Susan Feniger. Featuring South American aji amarillo chiles, freshly grated ginger, and lime, this ceviche is an ambassador to the exotic flavors of Peru.