Best Ceviche Peruano Recipes

PERUVAN CEVICHE (CEVICHE PERUANO)

Steps:

• Cut fish into cubed, about 1.5 inch thick. In a bowl, combine fish, lime juice, pepper and onion. Depending on the acidity of your limes, "cooking" time will vary. Ceviche is ready when the fish looks cooked: it has slightly contracted, has become more opaque and firm. This usually takes no longer than 2 hours, but can be as quick as 30 minutes. Occasionally toss ceviche while it marinates. Sprinkle ceviche with salt and pepper when ready. Serve with sweet potato and corn, on top of lettuce. *You may find aji at a Latin American grocer. Red jalapeno, or a habanero if you're adventurous, will be a fine substitute.

CEVICHE PERUANO

Steps:

• Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
• Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
• Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
• To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

CEVICHE PERUANO

Steps:

• Cortar el pescado en trozos pequeños Marinar con el jugo de limon, sal, pimentón y cebolla por lo menos 6 horas antes de servir. Sazonar con Tabasco, azúcar y vinagre.