Peruvian Ceviche - Seasonal Recipe

Peruvian Ceviche

🌍 Seasonal, Summer Difficulty: ●●●○○

Ceviche is Peru's national dish and likely predates the Inca empire; the original pre-Columbian version used tumbo fruit juice instead of lime — limes arrived with the Spanish in the 16th century.

Ingredients

• 700g (675g (1.5 lbs)) very fresh white fish (sea bass, snapper, or sole), cut into 2cm cubes
• 180ml (¾ cup) fresh lime juice (about 8–10 limes)
• 1 small red onion, thinly sliced
• 1–2 ají amarillo chiles (or substitute 1 serrano), seeded and minced
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp fresh cilantro, chopped
• Salt and white pepper

Method

1. Salting — Salt fish cubes lightly and let sit 5 minutes. Drain any liquid.
2. Combining — Combine lime juice, chile, garlic, and ginger in a bowl. Add fish; toss gently.
3. Step 3 — "Cook" in the lime juice at room temperature 10–15 minutes (the acid denatures the protein). The fish should be opaque at the edges but still slightly translucent inside — Peruvian style is not fully cured.
4. Rinsing — Rinse onion slices briefly in cold water, pat dry, and add to fish.
5. Adding — Add cilantro; season with salt and white pepper. Serve immediately on chilled plates with sweet potato, choclo, and cancha.

Tags: ) very fresh white fish, fresh lime juice, red onion, –2 ají amarillo chiles, garlic · Source: Brittani's Almanac