Peruvian fish ceviche recipe
Due to its exquisite flavor and ease of preparation, fish ceviche has become the flagship dish of Peruvian cuisine. It is one of the favorites in the Peruvian tables where it is usually enjoyed on any occasion, either as an entrance or as a main course. That is why in this post we explain in detail how to prepare it step by step, so that you also enjoy it in your home.
Prepare this delicious fish ceviche and enjoy its freshness and exotic flavor. This dish is perfect for sharing a family Sunday lunch or on a beach day. Although it is customary to eat in summer, it can actually be consumed at any time of the year. It is also super healthy because of its almost zero fat content.
|Total Time:||25 minutes|
|Place of preparation:||The kitchen|
Ingredients for 4 people
- 16 fresh lemons
- 2 pounds very fresh and high quality fish filets (corvina, halibut, escolar, hamachi, mahi-mahi)
- 2 medium purple onions
- 2 ají limo or habanero chile, seeded, halved lengthwise
- 0.11 lb (50g) coriander
- 1 tablespoon ground garlic
- 1 cup fish stock
- Ajinomoto (optional)
- Salt and pepper to taste
- 1 cup of Peruvian corn (roasted corn)
- 2 large cooked white corn
- 2 large sweet potatoes
- 4 lettuce leaves
Peruvian fish ceviche preparation
To start, cut the fish fillet into cubes of 1 or 1.5 cm in size. Then place it in a glass or steel bowl, add a couple of teaspoons of salt and a pinch of pepper to taste. Stir well and let stand for a few minutes.
Then cut the two ají limo or habanero chile transversely and remove the veins and seeds, then cut them into very thin strips. If you like spicy a lot, chop it with everything and seeds to get the maximum flavor and itching. Take the opportunity to chop the coriander very finely.
Then add the chili pepper, ground garlic and coriander to the bowl, mix well so that the fish integrates well with these ingredients.
As a next step, cut the onion into julienne beans, that is, try to make the cuts as thin as possible. Then pass it through a little cold water with salt and reserve.
Then squeeze the lemons into a container of the appropriate size. Then pour the lemon juice into the bowl little by little and remove the preparation so that the juice marries the fish well. When the fish and lemon juice take a whitish appearance it means that it is already in its cooking point.
Finally, add the onion in the bowl and mix it with the fish. Then rectify the salt, most likely you need to add a little. It also regulates the level of acidity of your ceviche by adding a little fish stock to taste. Serve and enjoy immediately.
Boil sweet potatoes and white corn in a pot. When the sweet potato is ready, remove the peel and cut it into slices. In the case of white corn shelling or you can slice too.
In a pot put a jet of oil, a pinch of salt and proceed to toast the Peruvian corn. Cook over medium heat until all the grains burst and take their characteristic brown color. Important to stir constantly.
Tips for making fish ceviche
- In the summer season, cool your fish ceviche in the refrigerator for at least 10 minutes and enjoy a more refreshing dish.
- If you have no prejudices with the ajinomoto, add a pinch to give a more intense flavor to your fish ceviche.
- Do you like cumin? If so, do not try to add it to your ceviche, this ingredient can ruin the taste of this dish.
- To serve the Peruvian fish ceviche you should put a lettuce leaf on the base and a portion of ceviche on top. On the sides put the garnishes, sweet potato, corn and mountain court. Garnish the top with a little yuyo or a few strips of chili pepper.
- To drink you can accompany with a very cold beer, chicha morada or chicha de jora from the north of our country.
- Have you tried eating ceviche with white rice? If not, try it, it’s delicious.
How to choose the ingredients to make a good Peruvian fish ceviche
One of the main considerations to keep in mind is that you must use very fresh ingredients, especially fish. Otherwise, the result of the preparation of ceviche is going to be quite bad.
We also recommend having the ingredients ready and measured to reduce preparation times, which are already short. Here are some suggestions about it:
- The ají limo to choose should be red (there are yellows and greens too), which look fresh and wrinkle free. You can cut the ají into very thin strips or chop it into tiny squares. If you like spicy a lot, you can squeeze it before chopping it, and use it with seeds and veins. If you do not wear gloves, you should be careful when handling this chili pepper, because if you then touch your eyes or a sensitive part of the skin, you can have a very unpleasant time.
- Lemons should be chosen in such a way that they are not very green or very yellow. To extract the juice you can do it in two ways: squeeze them by hand or with a juicer. With any of the two forms it is valid as long as you do not squeeze it to the maximum, up to 70% is recommended. Beyond that limit the shell oils will come out and alter the final taste of your ceviche.
- The onion must be a purple and medium size, the large ones have very thick layers and that does not go very well with the texture of a ceviche. After cutting it, we recommend passing it through cold boiled water with a pinch of salt. This in order to lower the strong taste and to take a firmer consistency. We also recommend mixing it with ceviche at the end of the preparation.
What fish are recommended for a Peruvian ceviche?
- The star ingredient of a Peruvian ceviche is fish. It is recommended that it is a product of the catch of the day, that is, it is as fresh as possible. There is a significant difference in the final flavor and aroma that is achieved in a ceviche with a fresh fish, than with a refrigerated or stored one.
- What type of fish is the most suitable? Well, that depends on everyone’s taste, what is easier to achieve and the economy. It is always preferable white meat fish such as parakeet, sea bass, sole or grouper. But blue fish such as mackerel or bonito are also very tasty, it’s a matter of knowing how to season them. Although it is not a strict rule, white fish are usually the most expensive.
- To cut the fish we recommend doing it in cubes of 1.5 cm maximum. It is the ideal size to taste the fish, and is not so large that the inner part is not marinated. You should also consider that very small pieces do not look as appetizing as large ones.
- Another point that you should keep in mind in the case of large fish, is that you should use the loin or lighter part of the fish because “it is softer”. The portion closest to the tail is usually harder and does not serve for a ceviche.
- After washing and cutting the fish we recommend putting salt and pepper immediately. With this the meat will become firmer and will take on flavor. You can put it in the refrigerator while doing the other steps, especially if it’s hot.
Characteristics of a Peruvian ceviche
You can not miss the basics such as lemon, onion, cilantro and ají limo. In addition to the aforementioned you can take advantage of others that are of your liking. For example you can add juice of kion (ginger) and celery to give it a personalized flavor and aroma.
The use of ají pepper is almost mandatory in this dish, so much so that there is a Peruvian saying that says: “ceviche that does not sting, is not ceviche”. You can use only chili pepper or also add rocoto, whole or ground. If you use ground rocoto, your fish ceviche will have a pleasant red appearance.
How to prepare fish ceviche?
Preparing ceviche is not something that demands a great effort or requires studies of haute cuisine. However, the person who prepares it, needs to have certain knowledge that allows him to obtain a ceviche that is to the liking of the good palate.
There are two ways to prepare ceviche. The first is to add the lemon juice directly to the fish and the other ingredients. The second, more modern by the way, includes preparing a tiger’s milk and using it as a replacement for lemon juice. Both forms are valid, however we teach you the first one because it is the original and traditional way the Peruvian ceviche is made.