Latin American-inspired Dish: Peruvian Ceviche Recipe
Discover our authentic Peruvian Ceviche recipe. Learn how to prepare this refreshing and flavorful Latin American dish with fresh fish, lime juice, and aji amarillo.
Peruvian ceviche is a quintessential Latin American dish known for its refreshing and vibrant flavors. This dish features fresh fish marinated in zesty lime juice, combined with aromatic herbs and spicy aji amarillo. Served with boiled sweet potato and corn, Peruvian ceviche offers a delightful contrast of flavors and textures. In this article, we will guide you through a simple yet authentic recipe for Peruvian ceviche that you can easily make at home.
Ingredients
- Fresh fish (such as sea bass)
- Lime juice
- Red onion
- Cilantro
- Aji amarillo (yellow chili pepper)
- Sweet potato
- Corn on the cob
Instructions
1. Prepare the Ingredients:
- Dice the fresh fish into small, bite-sized pieces.
- Slice the red onion thinly.
- Chop a handful of fresh cilantro.
- Finely chop one aji amarillo or use aji amarillo paste for a more intense flavor.
- Boil the sweet potato until tender, then slice into rounds.
- Boil the corn on the cob and cut into segments.
2. Marinate the Fish:
- In a large bowl, combine the diced fish with freshly squeezed lime juice, ensuring the fish is fully submerged. The acid in the lime juice will “cook” the fish.
- Add the sliced red onion, chopped cilantro, and chopped aji amarillo to the bowl. Mix gently to combine.
- Let the mixture marinate in the refrigerator for about 15-20 minutes, or until the fish turns opaque.
3. Serve:
- Arrange the marinated fish on a serving platter.
- Garnish with additional cilantro and slices of aji amarillo if desired.
- Serve the ceviche with boiled sweet potato rounds and corn on the cob segments for a complete meal.
Conclusion
This authentic Peruvian ceviche recipe brings the vibrant flavors of Latin America to your kitchen. The combination of fresh fish, zesty lime juice, and spicy aji amarillo creates a refreshing dish perfect for any occasion. Enjoy this ceviche with family and friends and experience the culinary heritage of Peru.
For more recipes and to explore food trends from around the world, check out our article on Global Flavors: Exploring International Food Trends.
Frequently Asked Questions (FAQs)
What type of fish is best for ceviche? Fresh, firm white fish such as sea bass, snapper, or halibut is ideal for ceviche. Ensure the fish is as fresh as possible for the best flavor and texture.
How long should I marinate the fish? Marinate the fish in lime juice for 15-20 minutes. The acid in the lime juice will “cook” the fish, turning it opaque and firm.
Can I add other ingredients to ceviche? Yes, you can customize ceviche with additional ingredients such as avocado, tomatoes, or even different types of seafood like shrimp or scallops.
Is it safe to eat raw fish in ceviche? The lime juice in ceviche “cooks” the fish by denaturing its proteins, making it safe to eat. However, always use the freshest fish available and handle it with care.
