The Peruvian fish Ceviche is a traditional dish par excellence in the Peru. Peruvians consider him our flag dish and we are particularly proud of it. In 2004, the National Institute of culture (INC) told the Ceviche Cultural Heritage by their importance within the Peruvian cuisine and which is outside the borders of the Peru. Since 2008 the Ceviche has its national day and is celebrated every June 28.
The ceviche is a dish that is eaten not only in the Peru, but also in many countries of Latin America, such as: Chile, Costa Rica, Colombia, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama, and Puerto Rico. However many hypotheses agree that the original is the Peruvian Ceviche.
El Ceviche Peruvian style of fish is the dish par excellence in the Peru. In all Latin America can test different versions but as in the Peru none. I hope that you like our flag dish
Preparation time: 20 minutes
Cooking time: 5 minutes
Total: 30 minutes
Seating: 4 persons
Ingredients:
1 kg of fresh fish and preference that is not greasy
1 red onion, cut into julienne strips
1 Ají limo or failing chili chili for those who live outside and is impossible to find the aji limo
10 lemons (in other countries call them files, they are small and green)
To decorate:
1 large sweet potato or 2 medium boiled (sweet potato/moniato)
1 head lettuce attached 1 chopped coriander (cilantro)
1 boiled corn (cooked maize)
Salt and pepper to taste
Before you start with the instructions
I would say that there are many ways to prepare Ceviche, each can be considered add or remove some ingredient according to your experience. I would appreciate all comments and tips to improve the recipe.
Instructions:
The ceviche is a dish that is eaten not only in the Peru, but also in many countries of Latin America, such as: Chile, Costa Rica, Colombia, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama, and Puerto Rico. However many hypotheses agree that the original is the Peruvian Ceviche.
Fish Ceviche Peruano
El Ceviche Peruvian style of fish is the dish par excellence in the Peru. In all Latin America can test different versions but as in the Peru none. I hope that you like our flag dish
Preparation time: 20 minutes
Cooking time: 5 minutes
Total: 30 minutes
Seating: 4 persons
Ingredients:
1 kg of fresh fish and preference that is not greasy
1 red onion, cut into julienne strips
1 Ají limo or failing chili chili for those who live outside and is impossible to find the aji limo
10 lemons (in other countries call them files, they are small and green)
To decorate:
1 large sweet potato or 2 medium boiled (sweet potato/moniato)
1 head lettuce attached 1 chopped coriander (cilantro)
1 boiled corn (cooked maize)
Salt and pepper to taste
Before you start with the instructions
I would say that there are many ways to prepare Ceviche, each can be considered add or remove some ingredient according to your experience. I would appreciate all comments and tips to improve the recipe.
Instructions:
- Cut the fish into 2-3 cm squares, this is not a rule, and depends on the type of fish, its texture and the greasy which is. It is preferable as I have said, choose a fresh fish, white meat and full-bodied (strong).
- In a glass or metal Bowl, rub the lemon pepper, this is for you own this pepper aroma. Then you can add small pieces of aji limo to the taste, but with care because it is very hot.
- Add the cut fish into the bowl and squeeze the lemons over fish directly. Juice (juice) should almost cover the fish. Add salt, pepper to taste, half teaspoon of ground garlic, onion and a little chopped cilantro.
- Add one or two ice cubes to cool the preparation for 3 minutes.
- Let stand for a few minutes, this depends on the taste of each person. There are also fish that faster absorb the lemon and do not need too much time. I repeat, it all depends on the taste of each person.
- To serve, decorate the dish with a leaf of lettuce, a few pieces of sweet potato and put the Ceviche in the Center accompanied by corn If you want to know a secret to improve the flavor of the fish Ceviche please share this article by clicking on any of the buttons below.
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