Peruvian Ceviche Recipe
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.
Check out the Peru Ceviche Recipe
Peruvian Ceviche Recipe for 5 People
Follow the steps:
- 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
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.