Peruvian ceviche isn't just food; it's a cultural emblem. It embodies the warmth of Peruvian hospitality, inviting you to indulge in a sensory experience that transcends mere sustenance.
Prep Time30 minutesmins
Course: Appetizer, Dinner,
Servings: 4
Ingredients
1lbfresh white fish filletssuch as sea bass, flounder, or sole, cut into bite-sized pieces
1red onionthinly sliced
4-5fresh limesjuiced
1-2fresh chili peppersaji amarillo or rocoto peppers, seeded and finely chopped (adjust to your spice preference)
2-3clovesof garlicminced
1-2fresh cilantro sprigschopped
Salt and pepper to taste
Corn on the coboptional
Sweet potatooptional
Lettuce leavesfor serving
Instructions
Rinse the fish pieces thoroughly and pat them dry. Cut them into bite-sized cubes and place them in a shallow glass or ceramic dish.
Add the sliced red onions on top of the fish.
In a separate bowl, mix the lime juice, chopped chili peppers, minced garlic, salt, and pepper. Pour this mixture over the fish and onions, ensuring that the fish pieces are fully submerged in the juice. Let it marinate for about 10-15 minutes. The acid from the lime juice will "cook" the fish.
While the fish is marinating, you can prepare the side dishes. Boil the corn on the cob until tender. Peel and slice the sweet potato into rounds and boil until soft.
After the fish has marinated, add chopped cilantro and mix gently.
Serve the ceviche in shallow bowls or plates, using a slotted spoon to transfer the fish and onions. Garnish with more cilantro if desired.
Serve with boiled corn, sweet potato slices, and lettuce leaves on the side.
Notes
Enjoy the refreshing and flavorful Peruvian ceviche! Remember that the fish should ideally be fresh and of high quality to ensure the best taste and texture. Adjust the spiciness and seasoning according to your preference.
