Peruvian ceviche is a beloved dish that holds a special place in the heart of Peruvian cuisine. With a history dating back thousands of years, ceviche has become an iconic and representative dish of Peru. It is believed to have originated with the ancient Moche civilization, who inhabited the northern coastal regions of Peru around 2000 years ago. The Moche people used fermented corn juice to marinate their fish, a technique that predates the use of citrus fruits like limes or lemons. Over time, the recipe evolved, incorporating citrus juices from Spanish colonization, resulting in the ceviche we know today.
The taste profile of Peruvian ceviche is a delightful balance of flavors. The fresh fish, traditionally sea bass or flounder, is marinated in lime or lemon juice, which not only adds a tangy acidity but also “cooks” the fish, giving it a firm texture. The citrus marinade is typically complemented by the addition of red onions, cilantro, and aji amarillo, a vibrant yellow chili pepper that provides a mild heat and fruity flavor. The combination of these ingredients creates a refreshing and zesty taste experience that is both light and satisfying.
Peruvian ceviche is traditionally served as a lunchtime dish or as a refreshing appetizer. It is commonly enjoyed along the coastal regions of Peru, where the freshest seafood is readily available. The ceviche is typically presented on a plate or in a shallow bowl, often lined with lettuce leaves for added freshness. It is garnished with boiled sweet potatoes and corn, which provide a delightful contrast of textures and flavors. Some variations of Peruvian ceviche may also include cancha, which are toasted corn kernels, or other accompaniments like avocado or plantain chips. The dish is best enjoyed immediately after preparation to fully savor the vibrant flavors and the delicate texture of the marinated fish.
Peruvian ceviche has gained international acclaim for its unique blend of flavors and textures. Its popularity has spread beyond Peru, becoming a beloved dish in many countries around the world. Whether you’re exploring the bustling streets of Lima or savoring it in a coastal town, Peruvian ceviche is a culinary delight that showcases the rich culinary heritage and coastal bounty of Peru.
Peruvian ceviche
Ingredients
- – 1 lb fresh sea bass or flounder fillets skinless and boneless
- – 1 cup freshly squeezed lime juice
- – 1 red onion thinly sliced
- – 1-2 aji amarillo peppers seeded and finely chopped (adjust according to your preferred level of spiciness)
- – 1 garlic clove minced
- – 1 bunch fresh cilantro chopped
- – Salt to taste
- – 1 sweet potato boiled and sliced
- – 1 ear of corn boiled and cut into rounds
- – Lettuce leaves for serving
- – Cancha toasted corn or corn nuts for garnish
Instructions
- Cut the sea bass or flounder fillets into small, bite-sized pieces and place them in a glass or ceramic bowl.
- Pour the freshly squeezed lime juice over the fish, making sure it is completely covered. Allow it to marinate for about 10-15 minutes. The lime juice will “cook” the fish and turn it opaque.
- While the fish is marinating, prepare the other ingredients. Slice the red onion into thin strips and soak them in cold water for about 5 minutes to reduce their sharpness. Drain and set aside.
- In a small bowl, combine the finely chopped aji amarillo peppers, minced garlic, and chopped cilantro.
- Drain the marinated fish, discarding the lime juice. Add the fish to the bowl with the aji amarillo mixture. Mix well to coat the fish with the flavors.
- Add the sliced red onions to the fish mixture and gently toss together. Season with salt to taste.
- To serve, line a plate or bowl with lettuce leaves. Place a generous amount of the ceviche mixture on top. Garnish with slices of boiled sweet potato and corn rounds.
- Sprinkle some cancha (toasted corn) or corn nuts over the ceviche for added texture and crunch.
- Serve immediately and enjoy the fresh and vibrant flavors of Peruvian ceviche!
