Ceviche (Peru)
Ceviche is believed to have ancient origins, dating back to pre-Columbian civilizations that lived along Peru’s coast. The Incas preserved fish using salt and local fruit juices, and this technique later evolved with the introduction of citrus fruits by Spanish colonizers. Typically served with sides like sweet potatoes, corn, or plantain chips, ceviche offers a delightful contrast of textures and tastes, combining the tender fish with the sweetness of the accompaniments. Thank you to Peruvian Cusco Flavors for the recipe!
Ingredients
- 500g white fish fillet Mahi-Mahi
- 2 lemons
- 3 limes
- 1/2 small purple onion
- 1 habanero red peppers
- Large handful fresh coriander
- 1/2 teaspoon ginger grated
- Salt to taste
To Serve:
- 1 ear or corn, cooked and kernels removed
- 1 sweet potato, boiled and sliced
Step 1
Begin by placing the fish in a bowl and seasoning it with salt and pepper, ensuring that each piece is thoroughly coated. After letting it sit for 1-2 minutes, add the garlic and aji limo, mixing well to combine.
Step 2
Next, incorporate lime juice, cilantro, and ice into the mixture, stirring it together. Allow it to rest for another 1-2 minutes.
Step 3
Then, add the red onion and remove the ice cubes, mixing everything together once more. Adjust the seasoning to your taste.
Step 4
Serve the dish in a shallow bowl, accompanied by cooked corn kernels and boiled sweet potatoes.