Do you know the recipe for Peruvian ceviche?
It's really easy to make and so tasty!
It has become a classic in my house. I prepare it especially when it's hot.
This light recipe is quick to make. Only 15 min of preparation and 15 min of marinade.
And she is great for impressing my guests. Watch:
- 700 g white-fleshed fish fillet
- 2 cloves of garlic
- 10 limes
- 2 red onions
- 10 sprigs of chopped cilantro
- 3 tablespoons of olive oil
- 5 black olives
- salt
- Food wrap
- 1 skimmer
1. Cut the fish into small cubes.
2. Put the fish cubes in a deep dish.
3. Cover them with cold water.
4. Add a tablespoon of salt.
5. Cover the dish with cling film.
6. Chill.
7. Peel and chop the onions.
8. Squeeze the limes and put the juice in a bowl.
9. Take the fish out of the fridge and rinse it to remove the salt.
10. Put the fish back in a bowl.
11. Add the onions, coriander and chilli.
12. Pour over the lemon juice.
13. Salt lightly.
14 . Cover again with cling film and place in the fridge for 15 minutes.
15. Use a slotted spoon to drain the fish.
16. Place it on the plates.
17. Drizzle with olive oil.
18. Add pieces of black olives cut into pieces and serve!
There you go, your fish ceviche is already ready without :-)
Easy isn't it? You can serve it with the garnish of your choice:corn, avocado, salad, mango...
Note:
The traditional recipe adds chili. If you like spicy dishes or simply want to tone down the acidity of the lemon, you can put - 1 or 2 habanero peppers in the marinade.
Personally, I use a sweet pepper so that I can leave it in the dish when serving.
In this case, remove the seeds from the pepper and cut it into pieces (small if you want to keep them when serving and large if you want to remove them).
Know that there are many variations of ceviche, so feel free to adapt this recipe to your taste.
Moreover, this ceviche recipe can be made with different fish:sea bream, cod, sea bass, swordfish, tuna, salmon, sea bass... You can even add shrimp!
The definition of this South American dish is very simple. This is a dish of raw fish marinated in lemon juice.
It's the acidity of the lemon juice that cooks the fish . Finally, it's a kind of marinade or fish carpaccio!
It is a culinary specialty of Peru but it is also found in Mexico, Ecuador, Costa Rica, Chile, Colombia...
