Peruvian Seafood Ceviche
Peruvian seafood ceviche is a refreshing and vibrant dish that embodies the essence of coastal Peru’s culinary tradition. At its core, ceviche consists of fresh, raw seafood—typically fish like sea bass or corvina—marinated in freshly squeezed lime juice. The acidity of the lime juice "cooks" the fish, changing its texture and flavor. This dish is often enhanced with the addition of sliced onions, chopped cilantro, and a touch of spicy chili, such as aji amarillo or rocoto, which add layers of flavor and heat. To complement the tangy marinade, ceviche is traditionally served with slices of boiled sweet potato and large-kernel corn, known as choclo, providing a balance of sweetness and texture. The freshness and simplicity of Peruvian ceviche make it a beloved staple, celebrating the country’s rich maritime bounty and diverse culinary influences.
Peruvian Seafood Ceviche Recipe
Ingredients:
1 lb fresh fish (like snapper or halibut), cut into small cubes
1/2 lb shrimp, peeled and deveined
1 cup fresh lime juice
1/2 cup red onion, thinly sliced
1-2 jalapeño peppers, thinly sliced (adjust for spice preference)
1 cup diced tomatoes (optional)
1/2 cup chopped fresh cilantro
Salt to taste
1 avocado, diced (for serving)
Corn tortillas or plantain chips (for serving)
Instructions:
Cure the Seafood: In a glass or ceramic bowl, combine the fish and shrimp. Pour the fresh lime juice over the seafood, ensuring it is fully submerged. Cover and refrigerate for about 30-60 minutes until the seafood is opaque and "cooked" by the acid from the lime juice.
Prepare the Vegetables: While the seafood is curing, prepare the red onion, jalapeño peppers, and tomatoes. Gently toss these in a separate bowl with a pinch of salt to enhance their flavor.
Mix Together: Once the seafood is ready, drain a bit of the lime juice (to your taste) and add the onion, jalapeño, tomatoes, and chopped cilantro to the bowl with the seafood. Mix gently to combine the ingredients.
Taste and Adjust: Sample the ceviche and adjust the seasoning with more salt or lime juice if needed.
Serve: Spoon the ceviche into serving bowls. Top with diced avocado for creaminess. Serve alongside corn tortillas or plantain chips for a delightful crunch.
Enjoy this refreshing and zesty Peruvian seafood ceviche as a light appetizer or a light meal!
