Peru’s coast provides one of the largest varieties of seafood. If Peru had an official national dish, it would probably be Peruvian ceviche recipe; this preparation of raw fish marinated in lime juice is a favorite among locals. Peruvian chefs used lime juice to “cook” the fish, giving it a delicate flavor and slightly chewy consistency. The dish is usually spiced with red onion and hot pepper, and served with sweet potato or choclo, a white Andean corn.
Peruvian fish ceviche usually includes some type of aji or hot pepper, one of the most popular is called aji Amarillo. It is also very important to use extremely fresh and high-quality fish to prepare ceviche. Each chef has his or her own preferred fish as it can be made with halibut, mahi mahi (called dorado in South America), escolar, hamachi, and corvina (a type of fish found in South America that is quite similar to halibut).
So how long does it take to make this Peruvian dish? The answer? Only about 30 minutes. So, let’s take a look at the necessary ingredients.
You will need:
1 ½ pounds very fresh and high-quality fish filets (corvina, halibut, escolar, hamachi, mahi-mahi),1 red onion, thinly sliced, 1 cup freshly squeezed lime juice from about 15-20 Peruvian limes, 1-2 hot peppers (aji Amarillo or other), cut in half, without seeds and deveined, 2-3 sprigs of fresh cilantro, salt to taste, finely chopped cilantro to taste.
Now let’s take a look at how to put it together.
Step 1: First cut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.
Step 2: Up next, rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water and rinse the fish to remove the salt. Next up place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt.
Step 3: Cover and refrigerate for about 5-15 minutes, remove the cilantro sprigs and the hot peppers from the mix.
Stage 4: Taste the fish ceviche and add additional salt if needed. Serve immediately with your choice of sides and garnishes.
There you have it, a quick and simple way to make a Peruvian classic. Be sure to try it out and taste for yourself. If you want to know anything more about Peru, Cusco and Machu Picchu Travel or its Cuisine, check out the rest of our blog posts at Peru Travel Blog and be sure to follow us on Facebook and Instagram for our special packages.