Peruvian Fish Ceviche
A classic of Peruvian cuisine, ceviche is a delightful mix of fresh fish, lime, and spices.
📷 No machine-readable author provided. Manuel González Olaechea assumed (based on copyright claims). — CC BY 3.0 (Wikimedia Commons)
⏱️ 45 min prep · 4 porzioni · facile
Ingredients
- 500g of high-quality fish (tuna, salmon, or cod)
- 2 lemons
- 1 red onion
- 1 chili pepper
- 1 tablespoon coriander
- 1 tablespoon chili powder
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1 tablespoon sugar
Method
- Cut the fish into small cubes and place them in a large bowl.
- Squeeze two lemons and pour the juice over the fish, mixing well.
- Chop the garlic and chili pepper into small pieces and add them to the fish.
- Add the coriander, chili powder, salt, and olive oil, mixing well.
- Cover the bowl with a cheesecloth or plastic wrap and let it rest for at least 30 minutes.
- Before serving, add a pinch of sugar to balance the acidity and mix well.
- Serve the ceviche fresh and cold in portions to be cut.
The story
Ceviche has its origins in Central and South America, where fish is cooked with lime juice to tenderize and flavor the meat.
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