Peruvian Ceviche Recipe
Like carpaccio, ceviche (seh-VEE-chay) is a raw fish recipe that modern cooks just love to play with. It is essentially fish "cooked" in the acid of citrus juice and served with a cold beer on a hot day. The dish originates in Peru, and is thought to be a development from Spanish escabeche, which is a vinegar-marinated dish. This recipe is for the classic Peruvian ceviche.
Ceviche is so sharp and acidic it cries out for beer and tortilla chips as an accompaniment -- although you won't find tortilla chips in Peru. In Peru, you will most often find this served with potatoes, either sweet or white.
Ingredients
- 1 lb fish fillet, white saltwater (albacore, sole, snapper, halibut anything you would see on a sushi menu)
- 1 cup lime juice, key limes if you can get them
- 1/2 cup lemon juice
- 1/2 cup orange juice
- 1 tablespoon salt
- 1 rocoto chilies (chile manzano in Mexican markets) or 2 aji amarillo chilies (substitute a habanero)
- 1 medium onion, sliced very thinly into half-moons
- 4 tablespoons cilantro, chopped
Instructions
- Cut the fish into small pieces: You can dice it or leave it in pieces up to 1 inch square, but remember that the larger the pieces the longer it will take to marinate.
- Salt the fish, then cover with the citrus juice in a non-reactive (glass or plastic) container with a lid. Add the sliced onions and the chiles.
- Chill this in the fridge for at least 2 hours, possibly as much as 3 hours -- very large pieces can take longer. If your fish is truly raw-eating quality, it is OK if the centers of the pieces are still raw-looking.
- To serve, lay down some of the onions and chiles and top with the fish. Garnish with the cilantro.
Add Your Own Notes
Nutrition
Serving: 111gCalories: 68.2kcalCarbohydrates: 5.6gProtein: 10.8gFat: 0.5gSaturated Fat: 0.1gCholesterol: 24.9mgSodium: 734.7mgFiber: 0.4gSugar: 2.5g
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