Peruvian Cuisine Recipes: Ceviche

No experience in Lima -or any other coastal city- is complete without ceviche: raw fish (or shellfish) diced in 2cm cubes and marinated in lime juice and hot peppers, served with raw onions, sweet potato and corn.

Ceviche, Peru's flag-dish, is the epitome of fusion: Inca hot peppers, Spanish limes and onions, and Japanese approach to preparing fish.

Ingredients:

•               800g of white fish (sea bass, flounder, grouper, sole, etc).

•               1 red onion, sliced finely

•               1 ají limo (limo chili pepper), chopped very fine

•               Juice of 15 limes

•               Salt

To serve :

•               Boiled corn

•               Boiled sweet potatoes

•               Lettuce

Preparation:

Dice fish into 2cm pieces and mix with the sliced onion. Wash and drain well. Season with salt and the chili pepper.

Toss fish preparation in lime juice and mix well. Let for 5 minutes (until the fish turns very white). Serve ceviche right away.

Accompany with half boiled sweet potato, a slice of boiled corn and some lettuce.

Makes 6 servings.

 Back to Peruvian Cuisine Recipes.