When you go to Peru, you definitely need to taste the Peruvian ceviche. For the Peruvians, ceviche is so important that it is considered part of Peru’s “national heritage”.
But, what makes the peruvian ceviche unique from the others?
Most South America countries have their own national ceviche recipes, but no recipe is more recognized than the Peruvian version. Why? Not sure, but some say that is the combination of the right ingredients, other people say it’s the style, and even others boast the it’s local fish that make the all the difference. But whatever the reason, most will agree, Peruvian ceviche is extraordinary.
The original Peruvian ceviche recipe calls for a mixture of corvina which is a white fish, shrimp, octopus, muscles and shrimp, which is “cooked” in a acid base (lime juice). The lime used in Peru has a unique taste, similar to key limes, which are the closest type of lime outside of Peru. In the case the ceviche become too acidic, simply ice cubes added to the dish will refresh and diminish the acidity.
Peruvian Ceviche Recipe:
1.75lbs of white fish (corvina or sole) – 1 red onion (thin slices) – 1/2 red pepper (diced) – 1/2 orange or yellow pepper (diced) – Juice of 16 key limes – Salt – To serve: one cooked corn cut into slices, cooked sweet potato and lettuce.
HOW TO MAKE
Simple, simple, simple!!!
Cut the white fish (corvina or sole) into small squares and mix with the sliced red onion in a bowl. Season the ingredients with salt and the two types of chili peppers. Mix this mixture with the lime juice and let it rest for 5 minutes. If it’s too acidic, add ice cubes, mixing well and removing immediatly before they start to melt. Serve the ceviche immediatly in a deep dish accompanied by sweet potato, corn and lettuce.
When in Peru, don’t forget to wash it down with a little Cusquena Negro… Anyone else hungry now?