How to prepare fish ceviche?

Fish ceviche is part of Peruvian gastronomy, becoming a flagship dish. If you are visiting our country you should try it or prepare it at home to enjoy a fresh and delicious dish with the whole family. Peru is one of the countries where you will find various varieties of dishes, for example, pota ceviche, chicken ceviche, duck ceviche, among others, which are very popular in Peruvian cuisine, but below we will show you the «master recipe » to make a good ceviche, which includes all the traditional ingredients to prepare this dish. At the end of the preparation you will have a little piece of Peru on your plate. And today you will learn how to make Peruvian fish ceviche with the traditional recipe in just a few steps, let’s get started!  

Informative table:

• Preparation time: 30 minutes
• Number of guests: 3 people

 

fish ceviche ingredients

• 450 g smooth fish
• 3 onions
• Celery
• Kion
• 1 head of whole garlic.
• chili slime
• whole coriander
• 8 lemons
• 1 Ajino-moto
• 1 tbsp fresh milk (optional)
• Salt
• 1 lettuce
• Sweet potato
• Corn
• Salt to taste
• toast court

 

Preparation:

• In this opportunity we will use smooth fish to which we will make fine cuts (pure clean fillet), then we will cut it into cubes (we reserve)

• Now we will make a base for the ceviche and for this we will put a pot with water and add 1 branch of celery cut in half, the backbone of the fish including the tail and the head, 1 ginger cut in half, 1 clove of garlic and a onion cut in half, let cook for 25 minutes. After the time we will strain it and reserve it.

• To prepare the base of the ceviche in a blender, put half a small onion, a celery stick (without leaves), a clove of garlic, a piece of ginger, aji limo (optional to add spice), 7 fish cubes, a coriander stem (without leaves), fish stock (cold) until all the ingredients are covered a little and we begin to blend for just a few seconds. Once blended we are going to strain to avoid some lumps (optional, it can also go without straining) – We reserve.

• We are going to cut the remaining onion into feather cut, soak for 5 minutes and repeat the procedure 3 times in order to remove the bitter taste.

• We chop the coriander, only the leaves, as finely as possible. We are going to chop a chili pepper into small parts (optional) Now in a large bowl we are going to combine all the ingredients, we will put our fish in pieces, add salt to taste, ajino-moto (seasoning), mix so that the fish takes on flavor, then we add ají limo, chopped coriander, add the juice of 8 lemons (use strainer to avoid lemon seeds), we also add the base of our smoothie that we had reserved.

• Mix and taste the flavor to rectify the salt if necessary.
• We throw the onion in feather cut.
• 1 teaspoon of fresh milk (optional), we mix and it’s ready.
• We serve accompanied with lettuce, parboiled sweet potato, parboiled corn and toasted field.

 

Tips and recommendations

• Preferably use fish with a low proportion of fat, these will give the dish an ideal texture.

 

History of fish ceviche

Fish ceviche is the flagship dish of Peru, declaring itself in 2004 as «Cultural Heritage of the Nation» and in 2008 it is established every June 28 as the «National Ceviche Day» with the purpose of spreading our flag dish both nationally as well as internationally. According to historian Javier Pulgar Vidal, this dish «Seviche» comes from the word «Siwichi», a word used in Quechua to refer to fresh fish. Ceviche has a history that spans many years ago where its preparation was with a fruit called tumbo. With the passing of time and the arrival of the Spanish, different ingredients such as lemon and onion were added, thus enhancing the range of flavors that we have today.