Peruvian cuisine: How to make easy Ceviche!

ceviche

Are you looking how to make easy-I-even-managed-to-burn-soup kind of way CEVICHE? Well, today is your luckiest day! Yes, today, because I am about to show you how to cook ceviche in a ridiculously easy way, so easy that you might want to try to ask me the recipe in Spanish for an extra challenge, you are welcome.

I know what you are thinking about “Me, trying to cook the tastiest kind of food on Earth like a Peruvian dish? Yes, that’s exactly what you are thinking (or you should start thinking), but I am here to tell you that yes, you can do it with a little bit of help from your Peruvian friend.

Ceviche is a very popular seafood dish, originated in Peru, which is made from very fresh raw fish cured in citrus juices such as lemon or lime, and spiced with chili pepper. The citric acid causes the proteins in the seafood to become denaturised, appearing to be cooked, without heat, therefore it must be prepared and consumed fresh to minimize the risk of food poisoning. It goes really well with side dishes that complement its favours such as corn, sweet potato, avocado, etc.

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