Ceviche Peruano
Sign in to rate this recipe.
The Tale of Ceviche Peruano
Story updated
Ceviche is considered Peru's national dish, with roots reaching back to pre-Columbian coastal cultures like the Moche, who cured fish with local acidic fruits well before Spanish contact. Lime, introduced by Spanish colonizers, refined the technique, and 20th-century Japanese immigrants later shaped it further through Nikkei cuisine.
Ingredients
Scale:· 4 servings
- 1 lb fresh white fish fillets (like corvina), cut into 1/2-inch cubes
- 1 cup fresh lime juice
- 1/2 red onion, thinly sliced
- 1 aji limo or aji amarillo pepper, minced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- Salt, to taste
- 1 sweet potato, boiled and sliced, for serving
- Corn kernels (choclo), boiled, for serving
Instructions
- 1Season the fish cubes with salt and let sit 5 minutes.
- 2Combine lime juice, garlic, and half the minced chile in a bowl.
- 3Add the fish to the lime juice mixture and toss to coat; marinate 10-15 minutes until the fish turns opaque.
- 4Stir in the red onion, remaining chile, and cilantro just before serving.
- 5Serve immediately with boiled sweet potato and choclo on the side.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.