Twist on Peruvian Ceviche

Before I traveled to Peru I tried ceviche in my local Peruvian restaurant. It was a delightful surprise.  Similar to sushi you can say, but still very different.  The fish is cooked in the acid from the citrus fruits. Ceviche is the national dish of Peru. Thought the have been brought over by the Spaniards in their conquest to take over the Inca Empire in the 1500’s.  This fresh crisp dish will tickle your taste buds. Hope you enjoy it as much as I do!

What you’ll need:

1 pound Whitefish; cubed  (I prefer Sea Bass because of its meaty texture, but you choose your favorite white fish)

8 garlic cloves

8 sprigs of cilantro

1 hot yellow pepper (Aji Amarilla is the traditional pepper used, but habaneros will work for a sweeter flavor try yellow bell pepper)

5 limes

3 lemons

1 red onion; sliced thinly

1 tbsp apple cider vinegar

1 tsp extra virgin olive oil

dash of cumin

1 tsp salt

Lime zest and pepper to taste

Combine everything together in a large bowl marinate for 4+ hours, then enjoy it with a Pisco Sour.

Substitute Shrimp for the fish if your concerned about consuming raw fish. I also add avocado when I use shrimp. FYI. Delicious and healthy!

If you find yourself in the Barranco District of Lima, Peru visit Cala for some fantastic ceviche.

Chau!


2 thoughts on “Twist on Peruvian Ceviche

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