The traditional Peruvian ceviche is prepared with fresh fish, lemons, onions, hot peppers, and fresh cilantro. It is a typical dish of Peruvian cuisine and has been so successful that its flavors have spread to other Latin American countries.
There are many versions of ceviche and it is impossible to say that only one is correct, but this time we will share with you a Peruvian ceviche recipe that tries to rescue the original ceviche of Peru.
Many enjoy ceviche on its own, but you can also accompany it with delicious side dishes. In this case, we have used sweet potatoes, sweet corn, and some lettuce leaves. Let's take a look to the recipe:
1Kg of White Fish of your choice (Sea bass, tilapia, and halibut are the best choices)
1 purple onion cut into julienne strips
¼ cup coriander chopped
1 cup of fish broth
1 garlic clove, crushed
Salt and Pepper to taste
To serve on the side:
1 parboiled tender corn
1 parboiled sweet potato
1 bunch of lettuce leaves
Squeeze the 12 lemons to extract their juice, and save it for later.
Cut the fish into pieces of approximately 3 centimeters. Place the pieces in the container that you will use to serve the dish.
Mix the fish with the chopped yellow pepper, the fish broth, cilantro, onion strips, and crushed garlic. Add salt and pepper to taste.
Serve the mix on a cold plate.
Place on one side of the plate, the parboiled sweet potato, the lettuce and the tender corn also boiled.
Pour the lemon juice all over the plate so that everything is well covered.
Keep it cold and serve immediately, good ceviche should be fresh, cold, bright, and acidic.
Did you like this recipe? Let us know how it goes with your fish ceviche, take a picture, and tag us on Instagram @clocfood