Ceviche de Pescado

Ceviche de Pescado Recipe from Peru | Lime, Garlic, and Spicy Peppers

Region / culture: Peru | Preparation time: 2 hours | Servings: 4-6

Introduction

Ceviche de Pescado is a popular dish in Latin American cuisine, particularly in countries like Peru and Mexico. This dish is made with fresh white fish that is marinated in lime juice and mixed with a variety of vegetables and herbs. It is a refreshing and light dish that is perfect for a hot summer day.

History

Ceviche de Pescado has a long history that dates back to ancient times. The dish is believed to have originated in Peru, where it was made with raw fish marinated in a citrus-based marinade. Over time, the recipe spread to other Latin American countries and evolved to include different ingredients and flavors.

Ingredients

2 lb (907 g) of white fish
1 cup of lime juice
1 clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno peppers
salt and pepper to taste
1 large onion, finely chopped
2 stalks of celery, finely chopped
bunch of finely chopped cilantro
2 lettuce leaves per plate
12 to 16 corn on the cobs
3 or 4 sweet potatoes
6 to 8 lemons

How to prepare

Wash and debone the meat, then cut it into 0.5 inch chunks.
Season the meat with lemon juice, garlic, salt, and pepper.
Allow the meat to marinate for 1 hour.
Add onion, jalapeno, red pepper, celery, and cilantro to the meat.
Marinate for an additional hour.
Serve the meat on a bed of lettuce and add two pieces of corn on the cob and sweet potatoes to each plate.

Variations

Add diced avocado for a creamy texture.
Use different types of fish, such as shrimp or scallops.
Add diced mango or pineapple for a sweet and tangy flavor.

Cooking Tips & Tricks

Use fresh, high-quality fish for the best flavor.

- Make sure to marinate the fish for at least an hour to allow the flavors to develop.

- Adjust the amount of jalapeno peppers to suit your taste preferences.

- Serve the ceviche cold for a refreshing taste.

Serving Suggestions

Serve Ceviche de Pescado with a side of tortilla chips or plantain chips for a crunchy texture.

Cooking Techniques

Make sure to use fresh fish for the best flavor.

- Cut the fish into uniform pieces for even marinating.

- Do not over-marinate the fish, as it can become mushy.

Ingredient Substitutions

Use lemon juice instead of lime juice.

- Substitute red peppers with cherry tomatoes.

- Use parsley instead of cilantro.

Make Ahead Tips

Ceviche de Pescado can be made ahead of time and stored in the refrigerator for up to 24 hours. Just make sure to add the vegetables and herbs right before serving.

Presentation Ideas

Serve Ceviche de Pescado in a martini glass for an elegant presentation. Garnish with a sprig of cilantro and a slice of lime.

Pairing Recommendations

Pair Ceviche de Pescado with a cold beer or a glass of white wine for a refreshing combination.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Do not reheat ceviche, as the fish will become overcooked.

Nutrition Information

Calories per serving

Each serving of Ceviche de Pescado contains approximately 250 calories.

Carbohydrates

Ceviche de Pescado is a low-carb dish, with only a small amount of carbohydrates coming from the vegetables and lime juice.

Fats

This dish is low in fat, as it is made with lean white fish and does not contain any added fats.

Proteins

Ceviche de Pescado is a good source of protein, thanks to the white fish used in the recipe.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the lime juice and vegetables.

Alergens

This dish contains fish and may not be suitable for those with fish allergies.

Summary

Ceviche de Pescado is a nutritious and low-calorie dish that is rich in protein, vitamins, and minerals.

Summary

Ceviche de Pescado is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its tangy citrus marinade and fresh vegetables, this dish is sure to be a hit at your next gathering.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Ceviche de Pescado. It was many years ago, when I was just a young girl living in a small coastal town in Peru. My grandmother, who was known for her culinary skills, had invited me into the kitchen to teach me how to make one of her favorite dishes.

As she gathered the ingredients and began to explain the process, I watched in awe as she effortlessly transformed a few simple ingredients into a dish that was not only delicious, but also a work of art. The key, she explained, was in the freshness of the ingredients and the perfect balance of flavors.

The first step was to select the freshest fish available. My grandmother taught me how to choose a firm, white-fleshed fish such as sea bass or halibut, and how to properly clean and fillet it. She stressed the importance of using only the freshest ingredients, as ceviche is best when made with fish that has been caught that very day.

Next, she showed me how to prepare the marinade. The key ingredients were fresh lime juice, cilantro, red onion, and a touch of spicy chili pepper. My grandmother explained that the acidity of the lime juice would "cook" the fish, giving it a tender texture and a bright, refreshing flavor.

As we prepared the marinade, my grandmother shared with me the story of how she had learned to make ceviche from her own grandmother many years ago. She told me about the long summer days spent by the sea, where she would watch her grandmother prepare this dish with the same care and attention to detail that she was now passing on to me.

Once the marinade was ready, it was time to add the fish. My grandmother carefully arranged the fillets in a shallow dish, pouring the marinade over them and making sure that each piece was coated evenly. She explained that the fish needed to marinate for at least an hour, but preferably overnight, to allow the flavors to meld and the fish to fully "cook" in the acidity of the lime juice.

As we waited for the ceviche to marinate, my grandmother shared with me some of the variations of the dish that she had learned over the years. She told me about the different types of fish that could be used, the various ways in which the marinade could be seasoned, and the different accompaniments that could be served alongside the ceviche.

Finally, the moment of truth arrived. My grandmother carefully plated the ceviche, garnishing it with a sprinkle of fresh cilantro and a few slices of avocado. As we sat down to enjoy our creation, I marveled at how such a simple dish could be so delicious and satisfying.

That day, I learned not only how to make ceviche de pescado, but also the importance of tradition, family, and the joy of sharing a meal with loved ones. My grandmother's recipe for ceviche has become a treasured family tradition, passed down from generation to generation. And every time I make it, I am reminded of that special day in the kitchen with my grandmother, where I learned to make a dish that would forever hold a place in my heart.