Peruvian Ceviche Recipe
Today I have a special childhood recipe the classic Peruvian Ceviche Recipe. Ceviche is one of the summer obsessions…, not just because is fresh, healthy, and flavorful, but is because I also grow up eating ceviche. Thanks to my Peruvian roots, I discover a long time ago my love for ceviche especially when is made with the typical chili rocoto. This classic ceviche recipe is very easy to prepare and is very refreshing especially in summer.
I just love the mix between the acid of limes together with the fish and the spice of the chilis. For me, ceviche is one of the best and refreshing dishes in the whole world.
Ceviche is a well-known dish in Latin America, where fish is marinated in lemon juice and includes onion, garlic chili, and cilantro. Each country has its own variations, more important, you can make your own vegan variation with this classic recipe.
I hope you enjoy this recipe as much as I do, but before I tell you how to prepare the typical Peruvian Ceviche recipe, let’s take a look at the origins of the ceviche.
What is the origin of the Ceviche Recipe?
Some historic sources claim ceviche was originated in today’s current northern Peru nearly 2000 years ago by the Moche civilization. Other investigations show that through the Inca Empire, the Incas use to marinated fish with chicha, the Andean fermented drink, or the also marinated with fruit juices salt and chili peppers. The actual version of ceviche where the fish is marinated in lime juice, came probably after the Spanish calorizators brought limes to the continent. Nevertheless, ceviche was born with the need to preserve the fish. Today this an amazing dish that I love to prepare, which has expanded through Latin America.
What are the Ceviche recipe Variations you can prepare?
There are many ceviche variations, and if you are looking for a vegan recipe you can use champignon, or palm hearts instead of fish. Not to mention, you can add some seafood to your normal ceviche.
Of course, every Latin American country has its own variations, for example in Ecuador, ceviche is prepared with tomato sauce. In Chile, the fish is marinated in lime and grapefruit juices together with garlic, mint, cilantro, and red chili peppers. In Puerto Rico and the Caribbean, ceviche is made with coconut milk. Nevertheless, today we are making the classic Peruvian Ceviche recipe.
Is the fish for Ceviche previously cook?
No, the ceviche is fresh fish cut in chunks marinated in lemon juice, the acid from the lemons denatures the proteins in the fish, therefore it is important that you choose a very fresh fish, and be smart about where you pick your fish.
How many hours I should left the ceviche marinated?
Normally, I left the ceviche marinated for at least 4 to 5 hours (I honestly cannot wait longer than that) But you can eat it within 24 to 48 hours MAX.
What are the best Fish for Ceviche?
The perfect fish should smell briny and not fishy and should be firm to the touch. One of the best fishes for ceviche are snapper, sea bass, halibut, mahi-mahi, fluke, flounder, red snapper, halibut. You can also include in your ceviche, some shrimps, squids, scallops or octopus, important is that you cook the shellfish before you add them to the ceviche (cook in boiling water with salt for a few minutes and then put them ice water to cool them down)
- 500 gr white Fish ( Cod Fish)
- 1 rocoto chili pepper
- 4 cloves garlic minced
- 2 tbsp fresh cilantro
- 2 tsp salt
- 12 limes
- 1 orange
- 1 onion
- Cut the fish into square chunks and put them into a large bowl
- Cut the onions in slides and put them in the large bowl together with the fish. Add the minced garlic, the rocoto peppers, and the salt and mix well
- Add the juice of an orange and mix well
- Cut the limes and squeeze enough juice to cover the fish completely, and let it marinate for at least 4 hours