Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Best Peruvian Ceviche Recipe
Ceviche Recipe: best of the best: I offered to cook a ChillaxBBQ Chef Table 3-course lunch that included a ceviche recipe of mine for #1 Son and his BFF/GFF before she goes back to Uni in the UK, which actually turned into a major family sitting… This is a cracker of a recipe that you can mess about with yourself and personalise, but give it a go.
#GFLetsCookTogether
Check out the Best Peru Ceviche Recipe
Peruvian Ceviche Recipe for 5 People
- 1/2 Kg fresh fish fillet
- I used Grouper as it is nice and firm (but you can use Salmon, Scallops and Shrimp)
- Pop in a bowl with the juice of 2 limes & a good pinch of sea salt & cracked black pepper
- The lime juice acid is going to ‘cook’ the fish a little
- Set that aside and take a bigger mixing bowl
- Mash 2 avocados
- Squeeze in some lime juice to stop it from oxidising
- Throw in;
- 1 cup of rough-chopped vine tomatoes
- 1 rough-chopped red onion
- 1/2 cup roughly chopped Lemon Basil (could be any herb)
- keeping some nice looking leaves/flowers for plating
- A few more squeezes of fresh lime to your taste buds
- A good pinch of sea salt & cracked black pepper A
- Add in the fish, lime juice and all and give it all a really good stir
- Set that aside in the fridge for 20 minutes or so to ‘set’ & muddle
Plating the Best Ceviche
The Origins of Ceviche
The origins of ceviche are disputed. Some sources say it originated in Peru, while others say it was invented in coastal Ecuador. In the Peruvian version, the fish is marinated in lemon or lime juice, or a mixture of both, along with chopped onions and chiles until well-cooked. It is served either cold or at room temperature.
Ceviche is a dish that is a combination of raw fish and raw vegetables, seasoned with lime juice and chili peppers. It is an extremely popular dish in South America, where it has been a dietary staple for centuries. The dish originated from Central America, or more specifically Peru. In the times of the Incan Empire, ceviche was seen as a medicinal food that could be consumed to help with fever and stomach problems.
Ceviche is a dish traditionally served in Latin America and the Caribbean. It consists of raw fish that has been marinated in citrus juices such as lemon or lime, which causes the fish to “cook” due to the heat from the acids. The origins of ceviche are unknown, but it is believed that it came to prominence after Spanish colonization. Ceviche may have been created as a way to preserve seafood.
Conclusions of Ceviche
In the end, ceviche is a dish that truly encapsulates the vibrant flavors and traditions of Latin American cuisine. With its refreshing combination of succulent seafood, zingy citrus marinade, and an array of bright, zesty accompaniments, each bite is truly an explosion of texture and taste.
For those who have yet to experience the joys of ceviche, make it a priority to seek out an authentic rendition from a reputable Latin eatery or food truck: or just follow the Best Ceviche Recipe. The subtleties in preparation from country to country, region to region, make sampling various styles an absolute delight or variety.
Whether a longtime lover or a newfound fan after reading this, one thing is certain – ceviche’s refreshing, flavor-packed preparation is ideally suited for warm weather and festive gatherings. Grab a frosty beer or pisco sour, summon your spirit of adventure, and let the bright, bold tastes of ceviche transport you to the sunny shores of Peru, Mexico, or Ecuador.
