Simple Peruvian Ceviche

Peruvian Ceviche Recipe | Easy-to-Make with Tilapia & Habanero Pepper

Region / culture: Peru | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Peruvian ceviche is a popular dish made with fresh fish marinated in citrus juices, typically lime or lemon. This dish is light, refreshing, and perfect for a hot summer day. The acidity of the citrus juice "cooks" the fish, giving it a tender texture and a bright, tangy flavor.

History

Ceviche is believed to have originated in Peru, where it has been a staple dish for centuries. The dish was traditionally made with raw fish marinated in the juice of bitter oranges, a fruit native to the region. Over time, limes became more readily available and replaced bitter oranges in the recipe. Today, Peruvian ceviche is enjoyed all over the world for its fresh and vibrant flavors.

Ingredients

2 lb (907 g) tilapia fillets, cut into bite sized pieces
8 – 10 cloves of garlic, minced
1 tsp salt
0.5 tsp black pepper
2 tsp fresh cilantro, finely chopped
1 habanero pepper, seeded and finely minced (start with half)
8 – 12 limes
1 red onion, finely chopped

How to prepare

Combine all ingredients except red onion and mix thoroughly.
Place red onion on top and allow it to marinate for 2 – 3 hours before serving.
Mix well and serve with lettuce, corn, avocado, or other cold salad vegetables on the side.

Variations

Add diced tomatoes or bell peppers for extra color and flavor.
Use different types of fish such as shrimp or scallops.
Experiment with different herbs and spices such as mint or cumin.

Cooking Tips & Tricks

Use fresh, high-quality fish for the best results. Tilapia is a popular choice for ceviche, but you can also use other white fish such as sea bass or halibut.

- Make sure to cut the fish into bite-sized pieces to ensure even marination.

- Marinate the fish for at least 2-3 hours to allow the flavors to develop.

- Serve the ceviche cold for a refreshing and delicious dish.

Serving Suggestions

Serve the ceviche with lettuce, corn, avocado, or other cold salad vegetables on the side. You can also enjoy it with a side of crispy plantain chips or toasted corn kernels.

Cooking Techniques

Make sure to use fresh lime juice for the best flavor.

- Cut the fish into uniform pieces for even marination.

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

Ingredient Substitutions

If you can't find tilapia, you can use any other white fish such as sea bass or halibut.

- Substitute lemon juice for lime juice if desired.

Make Ahead Tips

You can prepare the ceviche up to 4 hours in advance and keep it refrigerated until ready to serve. Just make sure to mix in the red onion right before serving for the best flavor.

Presentation Ideas

Serve the ceviche in a chilled bowl or on a bed of lettuce for an elegant presentation. Garnish with fresh cilantro leaves or a slice of lime for a pop of color.

Pairing Recommendations

Peruvian ceviche pairs well with a crisp white wine such as Sauvignon Blanc or a light beer. You can also enjoy it with a classic Pisco Sour cocktail for a true taste of Peru.

Storage and Reheating Instructions

Store any leftover ceviche in an airtight container in the refrigerator for up to 1 day. Do not freeze, as the texture of the fish will change. Serve cold straight from the refrigerator.

Nutrition Information

Calories per serving

Per serving: 200 calories

Carbohydrates

Per serving: 10g

Fats

Per serving: 2g

Proteins

Per serving: 25g

Vitamins and minerals

Per serving:

- Vitamin C: 50% of daily value

- Vitamin B12: 20% of daily value

- Iron: 10% of daily value

Alergens

Contains fish

Summary

Peruvian ceviche is a low-calorie, high-protein dish that is rich in vitamin C and B12. It is a healthy and nutritious option for a light and refreshing meal.

Summary

Peruvian ceviche is a delicious and refreshing dish that is perfect for a light and healthy meal. With its bright citrus flavors and tender fish, it is sure to be a hit at your next gathering. Enjoy this classic Peruvian dish with your favorite cold salad vegetables and a side of crispy plantain chips for a complete meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered the recipe for Simple Peruvian Ceviche. It was a warm summer day, the kind of day that just begs for a light and refreshing meal. I had heard about Peruvian ceviche from a friend who had recently traveled to Peru and raved about the fresh flavors and vibrant colors of this traditional dish.

I had always been fascinated by different cuisines and their unique ingredients and techniques. So, I decided to dive headfirst into the world of Peruvian cooking and learn how to make this iconic dish for myself. I set out on a journey to uncover the secrets of Peruvian ceviche and bring a taste of Peru into my own kitchen.

My first step was to research the history of ceviche and its cultural significance in Peru. I learned that ceviche has been a staple in Peruvian cuisine for centuries, dating back to the time of the Inca civilization. The dish is typically made with fresh seafood, such as raw fish or shrimp, marinated in a mixture of citrus juices, onions, and spices. The acidity from the citrus juices effectively "cooks" the seafood, giving it a unique and refreshing flavor.

Armed with this newfound knowledge, I set out to gather the ingredients for my Simple Peruvian Ceviche. I made a trip to the local fish market to pick out the freshest fish I could find. I decided to use tilapia for my ceviche, as it is a mild-tasting fish that would soak up the flavors of the marinade beautifully.

Next, I picked up some limes, lemons, and oranges for their citrus juices, as well as some red onions, cilantro, and aji amarillo peppers for a kick of heat. I also grabbed some sweet potatoes and corn to serve alongside the ceviche, as is tradition in Peru.

Back in my kitchen, I began the process of preparing the ceviche. I carefully diced the tilapia into bite-sized pieces and placed them in a bowl. I then squeezed the juice of the limes, lemons, and oranges over the fish, making sure to cover every piece with the tangy citrus flavors.

I added in the thinly sliced red onions, chopped cilantro, and aji amarillo peppers for a spicy kick. I also sprinkled in some salt and pepper to season the dish, giving it a balance of flavors that would tantalize the taste buds.

As the ceviche marinated in the refrigerator, I boiled the sweet potatoes and corn until they were tender. I then plated the ceviche alongside the sweet potatoes and corn, creating a colorful and vibrant dish that was as pleasing to the eye as it was to the palate.

The moment of truth had arrived. I took a bite of the Simple Peruvian Ceviche and was instantly transported to the bustling streets of Lima, where the dish is enjoyed by locals and tourists alike. The citrus juices had "cooked" the fish perfectly, giving it a tender and flavorful texture. The onions added a crunchiness that contrasted beautifully with the soft fish, while the aji amarillo peppers added a spicy kick that lingered on the tongue.

I savored each bite of the ceviche, reveling in the bold flavors and fresh ingredients that came together in perfect harmony. I knew that I had stumbled upon a recipe that would become a staple in my kitchen for years to come.

As I finished my meal, I couldn't help but feel grateful for the journey that had led me to this moment. I had learned about a new cuisine, discovered new ingredients, and honed my cooking skills in the process. And all of this had been made possible by a simple recipe for Simple Peruvian Ceviche that had captured my heart and my taste buds.

From that day on, Simple Peruvian Ceviche became a regular feature on my menu, a dish that I would proudly serve to friends and family as a token of my culinary adventures. And as I shared the recipe with others, I hoped that they too would be inspired to explore the world of Peruvian cuisine and discover the joy of cooking with fresh and vibrant ingredients.

In the end, it wasn't just about the food itself, but the memories and experiences that came along with it. The Simple Peruvian Ceviche had opened up a whole new world of possibilities for me, and I couldn't wait to see where my culinary journey would take me next.