Ceviche Peruano
Ceviche Peruano is a refreshing Peruvian seafood dish made with fresh fish marinated in lime juice, mixed with red onion, peppers, garlic, and cilantro, served with boiled sweet potatoes, corn, and toasted corn kernels. This vibrant dish embodies the essence of Peru's coastal cuisine and is best enjoyed fresh.
Ingredients
- 1 pound of fresh white fish ( sea bass, tilapia, or flounder work well, cut into small cubes )
- 1/2 cup of freshly squeezed lime juice ( about 4-5 limes )
- 1/2 red onion, thinly sliced
- 1-2 ají limo or jalapeño peppers, finely chopped (adjust to your spice preference)
- 1 clove of garlic minced
- 1 tablespoon of fresh cilantro, chopped
- Salt and pepper to taste
- A few leaves of lettuce for serving
- 1 boiled sweet potato, cut into slices
- 1 ear of corn, boiled and cut into rounds
- A handful of cancha (toasted corn kernels for garnish)
Instructions
- Prep the Fish: Start by ensuring your fish is as fresh as possible. Cut it into small, bite-sized cubes and place them in a glass or ceramic bowl. Avoid using metal bowls, as they can react with the lime juice.
- Add Lime Juice: Pour the freshly squeezed lime juice over the fish, making sure all pieces are submerged. The acidity in the lime juice will "cook" the fish by breaking down the proteins, turning it opaque and firm. Let it sit for about 15-20 minutes.
- Mix in the Flavors: Once the fish is "cooked" by the lime juice, add the thinly sliced red onion, minced garlic, chopped ají limo (or jalapeño), and cilantro. Season with salt and pepper to taste. Stir gently to combine all the ingredients.
- Serve and Garnish: Arrange a few leaves of lettuce on a serving plate. Spoon the ceviche onto the lettuce, then add slices of boiled sweet potato and rounds of corn on the side. Sprinkle with cancha for a delightful crunch.
- Enjoy Immediately: Ceviche is best enjoyed fresh, right after it's prepared. The vibrant flavors and contrasting textures create a truly memorable dish.