Fish lovers, here is the recipe for you: Peruvian ceviche!

Peruvian ceviche: the history, the ingredients and all the steps to prepare a perfect dish for those who love raw fish and strong flavours.

Raw fish does not necessarily mean sushi and sashimi. Yes, because among the many international recipes we cannot fail to mention that of Peruvian ceviche, a fish-based dish that is marinated in the juice of an acidic fruit , mainly lime or lemon, and then served with other ingredients.

Like the vast majority of typical recipes, there are many countries that claim paternity. From Guatemala to Mexico, passing through Colombia and Costa Rica, it is truly impossible not to come across this fresh fish dish whose history dates back to before the Inca empire .
According to the Peruvians themselves, ceviche is nothing more than an invention of the Mochica civilization who marinated fish with lime juice, the local tumbo fruit, corn and chili pepper.

For fish varieties, some use perch, amberjack, plaice or grouper. Generally the Peruvian variant requires the fish to be served with corn, sweet potatoes and lettuce. Are you ready to discover the recipe step by step?

Preparation of Peruvian ceviche

1. First of all, rinse the fish under cold running water, then pat it dry with kitchen paper, cut it into pieces of approximately the same size and transfer it to a glass bowl.
2. Peel the onion, wash it and slice it finely. Now clean the pepper, remove the seeds and internal filaments then cut it into cubes .
3. Finely chop the chilli pepper and finally peel and chop the garlic clove. Add onion, garlic, pepper and chilli to the fish.
4. Season with salt and pepper then sprinkle everything with the lime juice squeezed and filtered through a sieve.
5. Mix, cover the container with cling film then leave to rest in the refrigerator for at least an hour .
6. Once the resting time has elapsed, serve the fish, completing with a sprinkling of fresh chopped coriander. Enjoy your meal!

Don't miss the seafood salad recipe too.

storage

After marinating, we recommend consuming the fish dish cold at the moment .

Variations of the Peruvian fish ceviche

There are many variations of this dish, which is served both as an appetizer but also as a second course without cooking. Let's see them all together:

• Mixed ceviche : has the same ingredients as regular ceviche, but different shellfish are also added. It is served with sweet potatoes and decorated with lettuce leaves.
• Black conch ceviche : a typical dish of the coasts of Tumbes and Piura and is prepared with the black conch or Anadara tuberculosa, marinated with lemon and seasoned with red onion, garlic, chilli pepper and rocoto, a particular Peruvian chilli pepper. It is accompanied with chifles, thin fried banana slices, Egyptian dolico or toasted corn.
• Shrimp ceviche .
• Octopus ceviche : the preparation is similar to fish ceviche, but it is important that the octopus is tender, so it is boiled to soften the meat.
• Chinguirito : Made with dried guitar fish and seasoned with lemon and leche de tigre.
• Mushroom Ceviche : Popular in good restaurants in Lima, it is prepared with pork.
• Ceviche de chochos : prepared with lupine (tarwi), a product native to the Andes. It is also known as “Anchash ceviche” or “chilli ceviche”.
• Ceviche with animal testicles : typical of the Cajamarca region, it is prepared with the testicles of a young ram.