This recipe makes 1 portion
Welcome to the sunny, vibrant world of Peruvian cuisine, where the fresh flavors of the sea meet the richness of ancestral culinary traditions. At the heart of this exquisite gastronomy is Peruvian ceviche, an emblematic dish that captures the essence of Peru's Pacific coast.
Peruvian ceviche is much more than just a dish: it's a sensory experience that skilfully marries the freshness of the fish, the acidity of the lime juice and the subtle heat of the chili pepper. Each bite is an explosion of flavors, evoking the sea breezes and exotic flavors of Lima's bustling markets.
In this recipe, we invite you to immerse yourself in the Peruvian culinary art by learning how to prepare your own Peruvian ceviche. With simple but high-quality ingredients, you can create a dish that will amaze your taste buds and transport your senses to the sunny shores of Peru.
Get ready to feast on this delicious Peruvian ceviche, a veritable treasure trove of South American cuisine, embodying to perfection the spirit and passion of the Peruvian people for gastronomy.
Preparation
60 Minutes
Cooking
30 Minutes
Total
90 Minutes
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Place the fish pieces, red onion, chili pepper and garlic in a large bowl.
Pour the lemon juice over the fish mixture until it is completely covered. Make sure the fish is completely immersed in the lemon juice. Cover and refrigerate for about 30 minutes to 1 hour, or until the fish is opaque and cooked by the lemon acid.
Add the chopped coriander to the marinated fish mixture. Season to taste with salt and freshly ground black pepper.
If desired, serve ceviche with slices of cooked sweet potato and corn. You can also serve on a bed of lettuce or iceberg lettuce for added effect.
Ceviche is best enjoyed fresh, so serve as soon as the marinade is ready.
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