Best 3 Peruvian Fish Ceviche Recipes
Embark on a culinary journey to the vibrant shores of Peru with our Peruvian Fish Ceviche extravaganza. Dive into a refreshing symphony of flavors as we present a trio of ceviche recipes that capture the essence of this iconic dish. From the classic and zesty "Ceviche de Pescado" to the tantalizing "Ceviche Mixto" and the unique "Ceviche de Camarones," each recipe promises an explosion of flavors that will transport your taste buds to the heart of Peru.
Indulge in "Ceviche de Pescado," where succulent fish is marinated in a zesty blend of lime juice, cilantro, red onion, and a touch of heat from chili peppers. Experience the harmonious balance of flavors as the tangy marinade transforms the fish into a delectable delicacy.
Next, savor the vibrant "Ceviche Mixto," a delightful medley of seafood treasures. Fresh fish, shrimp, and calamari are united in a lively marinade, creating a symphony of flavors that dance on your palate. The interplay of textures and tastes will leave you craving more.
Finally, embark on a culinary adventure with "Ceviche de Camarones," a unique twist on the classic ceviche. Tender shrimp take center stage, marinated in a zesty blend of lime juice, cilantro, red onion, and a hint of sweetness from tomatoes. This ceviche is a testament to the versatility and boundless creativity of Peruvian cuisine.
CEVICHE - THE ESSENTIAL PERUVIAN FISH DISH
Delicious sea fish marinated in lime juice and chilli, with red onion, hot peppers, thinly sliced plantain, and wedges of sweet potato.
Provided by Eat Peru
Categories Lunch Main Course Main Dish Starter
Number Of Ingredients 11
Steps:
- Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
- Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
- This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is "cooking" and turn gently so that each piece gets plenty of contact with the lime juice.
- While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.
- Peel the plantain and cut in half, crosswise. With the help of a potato peeler cut the plantain into very thin slices. Place the slices or chips in a pan with enough oil to deep fry them. Make sure they don't touch. With a wooden pallet, stir from time to time. Carefully remove the plantain from the oil and place them on a plate covered with absorbent paper.
- Wash the red peppers and onion. Open the peppers, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.
- Remove the ceviche from the refrigerator - the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.
- Remove the ceviche from the refrigerator and place in cups or small plates. Serve with the plantain chips, and sweet potatoes. Sprinkle with some coriander and ají limo chili pepper.
Nutrition Facts : Calories 403 kcal, Carbohydrate 57 g, Protein 40 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 136 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
PERUVIAN FISH CEVICHE
Steps:
- Have grill pre-greased and preheated to medium-high.
- Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
- Add onions to remaining chilled water and let soak.
- Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
- Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
- Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
- When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.
PERUVIAN FISH AND SHRIMP CEVICHE
Provided by Food Network
Categories appetizer
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain. Combine with fish and toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes up to 2 hours.
- Add juices and refrigerate 1 hour. Finish with cilantro and corn, check seasoning and serve in a martini glass.
Tips:
- Use the freshest fish possible. Ceviche is a raw dish, so the quality of the fish is paramount.
- Choose a firm-fleshed fish that will hold up well to marinating. Some good options include sea bass, halibut, tilapia, and snapper.
- Cut the fish into small, bite-sized pieces. This will help the ceviche marinate evenly.
- Use a sharp knife to cut the fish. This will help prevent the fish from tearing.
- Combine the fish with a citrus-based marinade. This will help to "cook" the fish and give it a bright, tangy flavor.
- Add other ingredients to the marinade, such as onions, garlic, chili peppers, and cilantro. These ingredients will add flavor and complexity to the ceviche.
- Let the ceviche marinate for at least 30 minutes, or up to 2 hours. This will give the flavors time to meld.
- Serve the ceviche chilled, with tortilla chips or crackers.
Conclusion:
Ceviche is a delicious and refreshing dish that is perfect for a summer party or gathering. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a ceviche that will impress your friends and family.
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