Peruvian Ceviche

November 17, 2016 SouthAmerica

Ceviche can be considered a national dish in Peru. The center of Ceviche is Lima where you will find many varieties that reach artwork in presentation and imagination. Ceviche is uncooked fish cured with lemon juice, the most common fish used in Peru is Dorado, sea bass and halibut.

It´s needless to say that ceviche as any other sea food will taste phenomenal if you make it with fresh fish.

Serves 4

Ingredients:

1 lb. pound of fish fillets (sea bass, sole, flounder or tilapia)

1 quart water

ice water

1 small red onion

1 pepper (habanero, jalapeño, or any other hot pepper in Peru we use Rocoto)

1 garlic clove finely chopped

2 Celery stalks cut in little pieces and also use some of the green leaves

1 cup of fresh lime juice

2 teaspoons finely chopped cilantro leaves

2 corn ears (optional)

2 sweet potatoes

6 butter or Boston lettuce leaves

Salt and ground black pepper to taste

Directions:

Boil the sweet potatoes and the corn ears.

Cut the fish fillets into 1 inch cubes and soak them in a bowl with salted water until you are done cutting all the fillets. Then juice the limes, drain the fish water in a strainer. Return the fish to the bowl, add the lime juice, cover and leave to marinate for 45 minutes in the refrigerator.

In the meantime cut the onions finely lengthwise, and taste it, if it is to bitter rinse them under cold running water. If after this they are still too bitter, place them in a strainer and soak them in a bowl with ice water for 10 minutes.

Prepare the remaining ingredients; habanero pepper, celery, garlic, and cilantro.

After marinating, drain the fish in a strainer, return the fish to the bowl, add the garlic, the onions, pepper, celery, cilantro, salt and pepper to taste.

Mix it all together, cover and refrigerate for at least 30 minutes.

To serve arrange on a plate the lettuce, the sweet potato cut in half, the corn, and add the ceviche mix.

Enjoy!

For more Peruvian recipes don´t forget to check my new book.