PERUVIAN CEVICHE
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.
Provided by Lavender Lynn
Categories Peruvian
Time 3h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 68.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 24.9, Sodium 734.7, Carbohydrate 5.6, Fiber 0.4, Sugar 2.5, Protein 10.8
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Tyler Titshinger
[email protected]I followed the recipe exactly, but my ceviche didn't turn out as good as I expected. I think I might have used the wrong type of fish.
Abdo Yahiaoui
[email protected]This ceviche was a bit too tangy for my taste, but I think that's just a personal preference.
Jamyria Lampton
[email protected]I'm not a huge fan of ceviche, but this recipe was really good. The fish was cooked perfectly and the flavors were well-balanced.
Alyenyo Ronald
[email protected]This ceviche was delicious! I especially loved the crispy shallots.
Jordan Jenkins
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
kawagga Moses
[email protected]I wasn't sure about using raw fish, but this recipe changed my mind. The ceviche was so fresh and flavorful.
AJIM miha
[email protected]This ceviche is the perfect balance of tangy and sweet. I love the addition of the avocado and mango.
Nadeem Baloch
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful dish.
Ariyan lslam Durjoy
[email protected]This recipe was easy to follow and the results were delicious. The ceviche was light and refreshing, and the perfect appetizer for a summer party.
Tombra Kuete
[email protected]I've tried many ceviche recipes, but this one is by far the best. The combination of flavors is just perfect.
Travis Nelson
[email protected]This ceviche recipe was a hit at my last dinner party! The flavors were bright and tangy, and the fish was perfectly cooked. I'll definitely be making this again.