Peruvian Cuisine -- Ceviche. Peruvian ceviche is a traditional dish widely eaten in Peru. The method of preparing it is different to that of ceviche in other places, using lemon, fish, potatoes and other foods. In Peru, ceviche has been declared to be part of Peru's "national heritage" and has had a holiday declared in its honor.
Many Peruvian cevicherÃas serve a small glass of leche de tigre or leche de pantera as an appetizer, which is a small quantity of the lime juice marinade.
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.
You can cook Peruvian Cuisine -- Ceviche using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Peruvian Cuisine -- Ceviche
- You need 350 grams of White fish, such as white tuna or bigeye tuna (I used bigeye tuna in the recipe photo).
- You need 100 ml of Lime juice (lemon is too sweet for this dish).
- It's 15 of cm Celery (finely chopped).
- Prepare 1/2 tsp of Garlic (grated).
- You need 1/2 of Onion (preferably red onion, sliced and soaked in water).
- Prepare 2 of Peruvian aji limo (if not available, use red chili pepper soaked in hot water or habanero pepper).
- Prepare 2 of potatoes, or 1 sweet potato Potato, or sweet potato (boiled whole, then peeled).
- You need 1 of Fresh coriander (finely chopped).
- Prepare 1 of Lettuce, cancha corn, Peruvian corn, etc..
- Prepare 1 of Salt and pepper.
Of course it is flavored with aji chilies which are famous in Peru. A simple delicious recipe for Peruvian Ceviche made with fish, chilies, lime, a splash of coconut milk and a hint of ginger. In Peru, it is traditional use Aja limo peppers to create "Tigers Milk", the juicy flavorful marinade for the ceviche. But Tigers Milk can take a couple days to make, so to be clear, this.
Peruvian Cuisine -- Ceviche instructions
- Cut the tuna into 2-3 cm cubes and sprinkle with a lot of salt and a little pepper. Combine the tuna with the finely chopped red chili peppers and celery and set aside for 5 minutes..
- Mix in the garlic and lime juice..
- Soak the sliced onion in water and drain it. Sprinkle the onion and finely chopped coriander over the other ingredients and chill in the refrigerator for 5-20 minutes. (The time is up to you; since I prefer the ingredients to be as fresh as possible, I chill it briefly. But if you want the flavours to blend more, then chill it for longer.).
- Place the lettuce and potato on a plate, cover that with the tuna mixture, then top the salad with cancha corn, or your choice of other condiments..
Ceviche, which involves immersing delicate raw fish in aromatic citrus juices, is an innovative way to slowly "cook" fresh fish. Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to "cook" the fish. 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.