Peruvian Style Ceviche

Nguyên liệu

1 ½ pounds very fresh and good quality fish  (Sea bass or halibut)

1 red onion, very thinly sliced (best when semitransparent)

1 cup freshly squeezed lime juice, from about 25 or 30 key limes

1-2 habanero peppers, cut in half, without seeds and deveined

1 bunch of fresh cilantro

Salt to taste

Hướng dẫn

Cut the fish into small cubes, place in a glass bowl

Dissolve 1/4 cup of salt in 3 cups of very warm water add onions, leave onion submerged while you prepare the rest of the ingredients.

Mince the cilantro and habanero.

Place the cubes of fish, cilantro and hot peppers in a glass bowl and pour the lime juice over the ingredients.

Using your hand remove the onions from water and squeeze as much liquid as possible from the onions, add onions to the mix.

Cover and refrigerate for about 10-15 minutes.

Taste the fish ceviche and add additional salt if needed.

Use a slotted spoon to remove the fish and onions from the lime juice mix and place in a serving bowl, sprinkle with olive oil and finely chopped cilantro.

Serve immediately with your choice of sides and garnishes. Peruvian ceviche is typically served on a lettuce leaf with corn, (Andean style corn nuts) and sweet potato.

Ghi chú

Basic Peruvian ceviche only has five ingredients fish, lime juice, aji (similar to a Habanero pepper), salt, and onion.  It is always served within fifteen minutes after  the lime is added to the fish. My Peruvian wife considers the ceviche of her home to be the benchmark against which all others are judged. All the other types of ceviche are offensive. Sometimes I like to sneak cilantro into this recipe.

Peruvian ceviche typically includes fresh white saltwater fish marinated in lime juice, red onion, and chili peppers, according to Montana Chef. Some variations also include sweet potato, corn, and cilantro.

https://montanachef.com/peruvian-style-ceviche/#:~:text=Basic%20Peruvian%20ceviche%20only%20has,is%20added%20to%20the%20fish.

Key Ingredients:

Fresh White Saltwater Fish: This is the foundation of the dish.

Lime Juice: The acidity of the lime juice "cooks" the fish.

Red Onion: Thinly sliced and added to the ceviche.

Chili Peppers: Ají Amarillo peppers are commonly used for their heat.

Salt and Pepper: For seasoning.

Optional Additions:

Sweet Potato: Often boiled or roasted and served alongside.

Corn: Peruvian corn (choclo) or regular corn can be added.

Cilantro: Freshly chopped cilantro is used for garnish and adds flavor.

Variations:

Leche de Tigre (Tiger's Milk): A concentrated dressing made from the lime juice, fish, and aromatics.

Ceviche Mixto: Includes shrimp or squid in addition to the fish.

Ceviche de Conchas Negras: Northern Peruvian variation using black shell mollusks, according to Kahlo's Eyes.