Ceviche de Pescado

Peruvian Fish Ceviche Recipe

Contents
  1. Peruvian Ceviche de Pescado Recipe
  2. How to Prepare Peruvian Fish Ceviche
  3. Ingredients
    1. To decorate the ceviche
  4. Method
  5. Tips and tricks
  6. Types of Ceviche
    1. Of fish
    2. Mixed Ceviche
    3. Black Shell Ceviche
    4. Shrimp ceviche
    5. Tiradito
    6. Tiger milk
    7. Panther milk
  7. Additional information

Peruvian Ceviche de Pescado Recipe

Peruvian fish ceviche It is the traditional dish par excellence in Peru. We Peruvians consider it ours flag plate and we are especially proud of him. And here is our recipe!

How to Prepare Peruvian Fish Ceviche

Peruvian Recipe of Fish Ceviche
Fish Ceviche

This delicious dish is based on fresh fish, lemons, onions, peppers, and coriander. There are different ways to prepare it and each one chooses their special touch. The preparation is very easy, fast and we are sure that you will love it and want to repeat it.

🔪 Prep Time20 minutes
🍲 Cook Time5 minutes
⏲️ Total Time25 minutes
🍽️ Servings4 servings
🔥 Calories80 cal

Ingredients

  • 1 kg of fresh fish and preferably not greasy
  • 1 red onion julienned
  • 1 ají limo or alternatively ají chili for those who live abroad and it is impossible to find ají limo
  • 10 lemons in other countries they are called limes, they are green and small

To decorate the ceviche

  • 1 large sweet potato or 2 medium boiled sweet potato/sweet potato
  • 1 lettuce
  • 1 bunch of Coriander chopped coriander
  • 1 boiled corn cooked corn
  • Salt and pepper to taste

Method

  1. Cut the fish into squares of 2 to 3 centimeters, this is not a rule and depends on the type of fish, its texture and how fatty it is. It is preferable, as I have already mentioned, to choose a fresh fish with white meat and with body (strong).
  2. In a glass or metal bowl rub the lemon chili, this is so that it gives it the aroma of this chili. Then you can add small pieces of ají limo to taste, but be careful because it is very spicy.
  3. Add the cut fish to the bowl and squeeze the lemons over the fish directly. The juice (juice) should almost cover the fish. Add salt, pepper to taste, half a teaspoon of ground garlic, onion and a little chopped coriander.
  4. Add one or two ice cubes to chill the preparation for 3 minutes.
  5. Let stand a few minutes, this depends on the taste of each person. There are also fish that absorb lemon faster and do not need too much time. I repeat, it all depends on the taste of each person.
  6. To serve, we decorate the plate with a lettuce leaf, some pieces of sweet potato and serve the preparation in the center accompanied by corn.
Related:  Chupe de Pescado

here we leave you a secret to improve its flavor and we hope you enjoy it.

Tips and tricks

So that it does not come out bitter it is very important that you do not squeeze the lemon in its entirety. The edges of the lemon contain a type of acid that makes the fish taste bitter.

Types of Ceviche

Ceviche is a dish that It is not only eaten in Peru but also in many Latin American countries. , such as: Chile, Costa Rica, Colombia, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Puerto Rico. However, many hypotheses agree that its origin is Peruvian .

There are different ways to prepare it depending on the country. In Peru we have the following specialties:

Of fish

prepared with the basic ingredients such as fish, lemon (small green in color), onion, chili limo and is accompanied with sweet potato (sweet potato in other countries), corn and lettuce. Although this is the traditional way, it can vary depending on the region where it is prepared.

Mixed Ceviche

Identical to the Fish Ceviche version but combined with seafood and/or different fish.

Black Shell Ceviche

Based on Black Shells ( Tubercular Anadara ) from Tumbes, a city located in the north of Peru and where this dish is usually accompanied with the classic chifles (fried bananas) of the region.

Shrimp ceviche

This type comes from the south of Peru, exactly from the city of Arequipa and is prepared with shrimp (prawns in other countries).

Also the Ceviche has contributed derivative dishes s like for example:

Tiradito

It is prepared in a similar way but the cut is made into thin and long pieces, no onion is used and yellow chili sauce is added.

Tiger milk

It is a dish prepared based on the juice resulting from fish ceviche and cancha serrana (fried corn/corn). If desired, it can be accompanied by some small pieces of fish. here the recipe .

Panther milk

It is prepared in the same way as Leche de Tigre but the juice comes from Ceviche de Conchas Negra.

Related:  Choritos a la Chalaca

Additional information

There are different theories about the origin of ceviche and none have yet been tested or documented sufficiently to ensure their originality. However, the one that takes on the greatest value or veracity is the one that refers to a dish prepared in Ancient Peru, exactly in the Moche culture , which developed more than two thousand years ago in northern Peru.

It is said that the inhabitants of this culture prepared a dish based on fish marinated in juice of tumble (acid fruit from the Andes mountain range in the high jungle) and that in some areas of the Peruvian coast salt and chili were also added.

The arrival of the Spaniards brought two new ingredients: onion and sour orange. The Moorish women who arrived with Francisco Pizarro They mixed these ingredients together with the fish and called it "sibech" which in Arabic means "acidic food" and from which I finally derive the name in Ceviche.

And that's not all, there is also a great discussion about its correct writing. The different versions with which they refer to this delicious dish are the following: Ceviche, Ceviche, Seviche and Sebiche . However it may be, the most important thing is that Peruvian Ceviche is able to unite friends and family around a table to be enjoyed in an atmosphere of friendship and joy.

In 2004, the National Institute of Culture (INC) declared Ceviche Cultural Heritage of the Nation because of its importance in the Peruvian gastronomy and for what it represents outside the borders of Peru. And since 2008 it has its national day in Peru and it is celebrated every June 28.


Remember that you can help us sharing this recipe on social networks with your family and friends. That way we can continue with more delicious recipes. Bon Apetit!

If you want to learn to cook more Peruvian fish and seafood recipes You may be interested in visiting these pages:

  1. How to prepare Fish Escabeche
  2. Chiringuito recipe in a few steps
  3. Easy and quick recipe for Leche de Tigre
  4. Delicious recipe for Chilcano de Pescado
  5. Rice with Seafood Recipe
Peruvian Fish Ceviche
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