Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, peruvian ceviche. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Peruvian Ceviche is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Peruvian Ceviche is something which I’ve loved my entire life.
My mother is Peruvian and this is very authentic. I usually add more garlic than what is in this recipe. The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook peruvian ceviche using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Peruvian Ceviche:
- Get 250 grams seabass
- Make ready 8 limes
- Prepare 8 cilantro stalks
- Make ready 1 garlic clove
- Prepare 5 mm ginger
- Prepare 100 grams sweet potato
- Prepare 1 red onion
- Prepare 2 tsp aji amarillo paste
This recipe is for the classic Peruvian ceviche and pairs a high-quality white saltwater fish of your choice with lemon juice, lime juice, orange juice, salt, hot peppers, onions, and cilantro. Peruvian ceviche is one of my all time favorites and the national dish of Peru. It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. Of course it is flavored with aji chilies which are famous in Peru.
Instructions to make Peruvian Ceviche:
- Roughly chop half the cilantro, the garlic and the ginger. Put it in a bowl.
- Squeeze the juice of 8 limes and mix it into the bowl with the cilantro, garlic and ginger. Set aside for 5-10 minutes.
- Dice the sweet potato. Boil until cooked but not too soft. Cool in cold water.
- Cut the red onion in half. Thinly slice into half rings. Put the slices in a bowl with cold water for 5 minutes. (this helps get rid of the sharp raw onion flavor)
- Pass the marinade through a colander to remove the cilantro, garlic and ginger. Add the aji amarillo and some salt to taste.
- Cut the seabass into strips about 2x1 cm. Add a pinch of salt and mix
- Mix the marinade in with the seabass. Let it sit for 10-15 minutes. The acidity of the lime will 'cook' the fish. In the meantime, cup the rest of the cilantro leaves.
- After the fish has 'cooked', mix in the sweet potato, cilantro and onions in with the fish. Serve and easy immediately. Optional: garnish with toasted corn kernels.
It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. Of course it is flavored with aji chilies which are famous in Peru. Peruvian ceviche (ceviche peruano) is traditionally served with sweet potato, thick slices of corn on the cob on a bed of lettuce, and can sometimes be accompanied with plantains or avocado. The juice of the marinade is called leche de tigre (tiger's milk) or leche de pantera. It is considered an aphrodisiac delicacy.
So that is going to wrap it up with this special food peruvian ceviche recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
