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Peruvian Ceviche
Dive into the vibrant flavors of Peru with this traditional ceviche, a dish that perfectly marries the freshness of the sea with the zing of citrus. Each bite is a symphony of tangy lime, aromatic cilantro, and the subtle heat of aji amarillo, all while the fish gently 'cooks' in the zesty marinade. Originating from the coastal regions of Peru, ceviche is not just a meal; it's a celebration of the country's rich culinary heritage, often enjoyed during festive gatherings or sunny beach days.
Ingredients
- Fresh white fish fillets (such as tilapia or sea bass)
- 1 pound, cut into bite-sized pieces
- Lime juice
- 1/2 cup, freshly squeezed
- Red onion
- 1 small, thinly sliced
- Cilantro
- 1/4 cup, finely chopped
- Garlic
- 2 cloves, minced
- Aji amarillo paste
- 1 tablespoon (or to taste)
- Salt
- 1 teaspoon (or to taste)
- Lettuce leaves
- for serving
- Sweet potato
- 1 medium, boiled and sliced
- Corn kernels
- 1 cup, cooked
Instructions
- In a large glass or ceramic bowl (avoid metal), combine the fresh fish, lime juice, red onion, cilantro, minced garlic, aji amarillo paste, and salt. Mix well to ensure all the fish pieces are evenly coated in the lime juice.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This marinating process allows the acidity of the lime juice to 'cook' the fish, transforming its texture and flavor.
- While the ceviche marinates, prepare your serving dish. Arrange fresh lettuce leaves on a large plate or individual serving plates.
- Once the fish is marinated, take it out of the refrigerator. Using a slotted spoon, scoop the ceviche mixture and place it on top of the lettuce leaves.
- Garnish the ceviche with slices of boiled sweet potato and a generous handful of cooked corn kernels for a touch of sweetness and color.
- Serve immediately and enjoy the refreshing, zesty flavors of this beloved Peruvian dish!
Tips
- For added flavor, consider adding diced avocado to the ceviche just before serving.
- You can substitute the white fish with shrimp or scallops for a different take on ceviche.
- If you prefer a spicier kick, add some chopped jalapeños or serrano peppers to the marinade.
Dietary Information
Servings: 4 Dish Type: Appetizer Prep Time: 15 minutes Marinate Time: 30 minutes Total Time: 45 minutes Calories: 220 Fat: 2g Carbs: 30g Protein: 22g Sodium: 400mg Sugar: 5g
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