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.

Firstly, I want to clarify that you “cannot dislike this dish” so don’t come with that “What if I don’t like eating fish?”. Nonsense. That doesn’t work with ceviche or any Peruvian dish which has fish. So tell that friend of yours to stop being such a cry-baby because he/she will love it. Quote me on this, I have not met anyone who doesn’t like ceviche, not even some of my wonderful Scottish friends who “hate fish” (they could’ve faked it which wouldn’t make sense though because you know, Peruvian food, I mean.)

So here we go, invite your pals because today you are a Peruvian chef!

  • Time of cooking: actual “marination” time for the fish -10-15 minutes-
  • Time in total (you know, while you play the music, start cutting, cry a little because of the onions, drop some things and squeeze the lemons) about 1 hour.

Serves 4-6

Ingredients:
-4 fillets of white fresh (the freshest you can find) fish such as cod, haddock, etc.
-10-15 green lemons
-1/2 Chili
-small bunch of chopped coriander
-red onion
-salt
-boiled water (need time to let it cool, so do it way before cooking)
-sweet potato
-corn
-Yellow Doritos (optional)
-garlic >optional (so yeah why not)
-lettuce> optional (for nice presentation).
play some salsa while cooking or/and while eating (ESSENTIAL).

Okay, now that the salsa is on (because it’s on, right?), let’s begin with the preparation:

1. Cut the fish in fine and small slices (take into account the lemon has to go through it) and immerse your fish in previously boiled water (it has to be cool) and add around 3 big spoons of salt and leave it there for around 10 minutes.

Did you know…
The salt will open the pores of the fish so the lemon can penetrate the fish easier? So cool, isn’t it?

2. Start boiling the sweet potato so it is ready when you finish with the fish.

Tip: Cut it into 4-6 pieces and add a spoon of sugar to the water to make it sweeter.

3. While the fish is marinating, cut 1 onion, 1 garlic head, coriander and half of chili (more than half would make it considerable spicier whereas half of it gives specially just a little of flavour)

4. Time to squeeze the lemon! Make sure that the juice you squeeze is not too lumpy.

5. Put your juice on a nice platter and mix it with the coriander, onion, garlic, and chili and then add the slices of fish and leave it to marinate into the citric juice for 10-15 minutes maximum (you could leave for longer, but it might change a lot the texture of the fish).

6. Be ready to plate:
-Wash the lettuce and put one leaf on the bottom of the plate, add some pieces of sweet potato on each plate, add a small mountain of sweet corn on each plate.

7. The final step is to serve the “ceviche” (which has been 10-15 minutes marinating) on the middle of each plate and add some extra juice on top of the sweet potato and sweet corn.

Tip: You could put aside some yellow Doritos and break some and add them on one side of your plate -It goes really well with this plate.

And that’s it! Hope you didn’t find it difficult to follow, or you could always ask me on the comment section down below –I’d be so happy to help you!

A few wonderful facts about this very famous Peruvian dish:

  • It contains lots of proteins and all the good properties that lemons offer such as large amounts of vitamins and minerals as well as antioxidants.
  • It is very healthy and low in calories!
  • It is ideal for summer times.
  • It seems far more complicated than it is and you will seem like you know what you are doing.

And now you!

-Have you ever tried any Peruvian dish before? If so, tell me your experience!

-Crazy idea… Would you like to send me a picture of your beautiful ceviche?? I would love to see your wonderful dish!

Hope you enjoy this post and please let me know if you would like to see more recipes in this blog!

Trying to learn a new language? Are you already a bilingual? Being a foreigner drives you nuts, sometimes? Have a wee look to these previous posts and others more!

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