Ceviche

ceviche

Peruvian Ceviche, also known as cebiche, is a popular dish that is enjoyed all over South America. It is a dish that is easy to make and incredibly delicious. The dish is a combination of raw fish or seafood, marinated in citrus juices and spices, that is served cold. This dish is perfect for the hot summer days, when the temperatures are high and you need something refreshing to cool you down.

The origins of Peruvian Ceviche can be traced back to pre-Colombian times when the indigenous people of South America used to prepare raw fish with tumbo, a native fruit, to make it more palatable. Later, Spanish conquerors brought lime to the region, which replaced tumbo and gave birth to the modern-day version of Ceviche. From there, the dish was developed and passed down by generations.

Peruvian Ceviche is now widely recognized as a staple of Peruvian cuisine and is celebrated every year on June 28th during the National Ceviche Day holiday. It is a dish that has gained worldwide popularity and has become an ambassador of Peruvian gastronomy.

The main ingredients of Peruvian Ceviche include fresh fish, limes, onions, chili peppers, and cilantro. The key to a good Peruvian Ceviche is the freshness of the ingredients. The fish must be fresh, and the limes must be ripe and juicy to ensure that the marination process is effective in cooking the fish. The freshness of the ingredients not only affects the taste but also has a direct impact on the texture of the dish.

To prepare Peruvian Ceviche, you need to first clean and cut the fish into bite-sized pieces. The fish is then marinated in lime juice, which contains citric acid that cooks the fish while imparting flavor. Chili peppers are added for a spicy kick, while the onions and cilantro provide a crunchy texture to the dish.

Once the fish is marinated, it is typically served with sides like sweet potato, corn, avocado, and lettuce. This helps to balance out the acid in the dish and provides a well-rounded meal. The dish can also be served with crackers or bread, making it perfect for a light lunch or a starter for a larger meal.

In conclusion, Peruvian Ceviche is a delicious and nutritious dish that is perfect for those hot summer days. It is a dish that has a rich history and is a crucial part of Peruvian cuisine. With this recipe, you too can enjoy a taste of Peru at home, with fresh ingredients and simple preparation techniques.

Here is a recipe for Peruvian Ceviche:

Ingredients:

  • 1 lb. fresh fish (e.g. tilapia or sea bass), skin and bones removed
  • 1 cup fresh squeezed lime juice
  • 1 small red onion, finely sliced
  • 1-2 hot peppers (aji amarillo or jalapeño), seeded and finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 sweet potato, boiled and sliced
  • 1 ear of corn, boiled and sliced
  • 1/4 cup fresh cilantro leaves

Instructions:

  1. Cut the fish into bite-size pieces and place in a bowl. Cover with lime juice and refrigerate for 20-30 minutes or until the fish turns opaque.

  2. Drain off the lime juice and add the red onion, hot peppers, garlic, cumin, salt, and pepper. Let it marinate for another 10 minutes.

  3. To serve, arrange the sweet potato and corn on a plate, top with the fish mixture, and garnish with cilantro leaves.

  4. Enjoy immediately with crackers or crispy corn kernels.