Peruvian Fish Ceviche

Peruvian Fish Ceviche


With its ancient ruins, beautiful coastlines, and delicious fresh seafood, Peru is definitely at the top of my travel wish-list. But as there are so many places to visit closer to home, I haven’t quite made my way there yet. Peru is also where ceviche, a popular Latin American dish made by marinating raw seafood in citrus juices, originated from.
One of the key differences between a classic Peruvian ceviche and similar dishes in the region is that no avocado or tomato is added. And instead of being served with tacos or tostadas, Peruvian ceviche is usually eaten with boiled sweet potato and corn-on-the-cob. The simplicity of these ingredients means the sweetness of the fresh raw fish really stands out.
Makes enough for 4 to share
500g white fish, cut into 2cm cubes
Half red onion, thinly sliced
1 red chilli, deseeded and julienned ?
1 garlic clove, minced
Half cup fresh lime juice
Bunch of coriander leaves, chopped
Salt & pepper
To serve
Corn-on-cob, boiled and seasoned
Potato, cut into 1cm slices, boiled and seasoned
Lettuce leaves

What to do

Season fish with salt & pepper, and combine in a bowl with onion, chilli, garlic, lime juice and half the coriander leaves.
Add couple of ice cubes to bowl and cover with cling film. Let stand at room temperature for up to 30mins, until fish turns opaque and ice has melted.

Reserve the marinade, place fish on top of lettuce leaves, and garnish with remaining coriander. Serve with potatoes and corn on the side.
Pour marinade into shot glass to serve alongside ceviche. This is known as leche de tigre or tiger’s milk, and is apparently both a hangover cure and aphrodisiac!

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