A real ceviche and belcome 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 for ceviche from Peru, 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 your eyes on this recipe ceviche white fishA veritable treasure trove of South American cuisine, it perfectly embodies the Peruvian people's spirit and passion for gastronomy.
,Québec is renowned for its dynamic gastronomic scene, with ...
Marinating fish
Place the fish pieces, minced red onion, finely sliced chili pepper and minced garlic in a large bowl.
Add lemon juice
Pour in enough lemon juice to cover the entire mixture. Mix gently to coat all ingredients. Cover and refrigerate for 30 minutes to 1 hour, until the fish turns opaque - a sign that it has been "cooked" by the acidity of the lemon.
Finalize seasoning
Add the freshly chopped coriander. Season with salt and pepper to taste.
Dressing and serving
For a traditional presentation, serve ceviche with slices of cooked sweet potato and corn kernels. You can also arrange it on a bed of lettuce or iceberg lettuce for a touch of freshness and elegance.
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White fish ceviche recipe is ideal served chilled. For an authentic experience, enjoy your ceviche as soon as the marinade has finished "cooking" the fish. This Peruvian ceviche (or Peruvian ceviche) highlights the freshness of the ingredients and the lively flavours of lemon, chilli and coriander. Serve this ceviche as a starter or a light dish to impress your guests with a genuine ceviche recipe inspired by Peru.
Tips to enhance your ceviche
Use very fresh white fish (sea bass, sea bream, cod or halibut) to guarantee perfect texture and delicate flavor.
Cut the fish into small, even cubes for even cooking in the lemon juice.
Don't marinate for too long: 30 to 60 minutes is enough for a tender ceviche. Marinating too long will make the fish rubbery.
For a ceviche Peru more authentic, add a few drops of tiger lick (the juice from the marinade), renowned for its intense, refreshing taste.
Ceviche recipe variations
Shrimp ceviche Replace the white fish with cooked shrimp, perfect if you prefer a milder version.
Mango and avocado ceviche Add diced mango and avocado for a fruity, exotic version of the peruvian ceviche.
Spicy ceviche : raise your ceviche recipe with habanero pepper or a little homemade hot sauce.
Vegetarian ceviche surprise with a version based on marinated mushrooms, cucumbers and red onions - a great alternative to fish, while keeping the spirit of the ceviche.
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Marinating fish
Place the fish pieces, minced red onion, finely sliced chili pepper and minced garlic in a large bowl.
Add lemon juice
Pour in enough lemon juice to cover the entire mixture. Mix gently to coat all ingredients. Cover and refrigerate for 30 minutes to 1 hour, until the fish turns opaque - a sign that it has been "cooked" by the acidity of the lemon.
Finalize seasoning
Add the freshly chopped coriander. Season with salt and pepper to taste.
Dressing and serving
For a traditional presentation, serve ceviche with slices of cooked sweet potato and corn kernels. You can also arrange it on a bed of lettuce or iceberg lettuce for a touch of freshness and elegance.
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