Karol Smith
Sumptuous Peruvian Ceviche: A Zesty Delight with Citrusy Elegance and Nutritional Benefits
Dive deep into the vibrant flavors of the Peruvian coast with this refreshing dish. Ceviche, a quintessential part of Peruvian cuisine, is more than just a meal—it’s an experience. Steeped in history, this dish has roots that date back to pre-Columbian times. Throughout its evolution, ceviche has become a beloved treat in Latin American kitchens and beyond, renowned for its simplicity yet profound flavors. The dish is perfect for cooling down during the warm summer months, presenting a brilliant mosaic of color and taste on the plate.
Ceviche combines fresh white fish with zesty lime, spicy peppers, and fragrant cilantro, creating a symphony of flavors that tells the story of Peru’s rich culinary heritage. Traditionally, ceviche was served as a light lunch or an appetizer at beachside gatherings, offering a healthy, protein-rich meal that is both gluten-free and full of Omega-3s.
Ingredients:
– 1 lb of firm white fish, such as sea bass or halibut, cut into 1/2-inch cubes
– 1 cup of freshly squeezed lime juice (about 8-10 limes)
– 1 red onion, thinly sliced
– 1-2 small red chili peppers, like Aji Amarillo or jalapeños, seeded and finely chopped
– 1/4 cup fresh cilantro, chopped
– 1 ear of corn, boiled and kernels removed (optional)
– 1 sweet potato, boiled and sliced (optional)
– Sea salt, to taste
– Freshly cracked black pepper, to taste
– Plantain chips or tortilla chips, for serving
Instructions:
1. Prepare and Marinate the Fish:
– Place the cubes of fish in a shallow glass or ceramic dish.
– Pour the freshly squeezed lime juice over the fish, ensuring all the pieces are submerged. The acid in the lime juice will “cook” the fish.
– Cover the dish with plastic wrap and refrigerate for 20-30 minutes, until the fish turns opaque white.
2. Mix in the Vegetables and Seasonings:
– Once the fish is ‘cooked,’ drain it gently to remove some of the lime juice, retaining about a quarter cup in the dish.
– Mix in the sliced red onion, chopped chili peppers, and cilantro.
– Stir well to combine, seasoning with sea salt and black pepper to taste.
3. Add Garnishes:
– If using, gently fold in the boiled corn kernels and sweet potato slices, which add a natural sweetness and balance the tangy lime and spicy peppers beautifully.
4. Serve the Ceviche:
– Serve the ceviche cold, accompanied by crispy plantain chips or tortilla chips for a delightful crunch.
Cooking Tips and Pairing Suggestions:
– Fish Selection: Opt for the freshest white fish available, as the dish relies heavily on its raw ingredients’ freshness. If unfamiliar with local fish offerings, consult your fishmonger for their recommendations.
– Customizing Heat Levels: Adjust the amount of chili peppers to suit your preference. For those who prefer milder flavors, use just one chili and ensure it is thoroughly deseeded.
– Pairing: Enjoy your ceviche with a crisp white wine such as a Sauvignon Blanc, which complements its citrus and herbaceous notes. For non-alcoholic options, a tall glass of iced Agua Fresca brings a sweet contrast to the tartness of the ceviche.
– Serving Occasions: Perfect for casual dinners, festive occasions, or anytime you’re craving a light yet flavor-packed dish, ceviche brings a touch of sophistication and exotic zest to your dining table.
Indulge in the pure, unadulterated flavors of Peru with this ceviche recipe and discover why this centuries-old dish remains a timeless staple—an alluring mix of simplicity, nutrition, and vibrant taste.
