How to Prepare Peruvian Ceviche
There are a few theories about the origin of ceviche and its name but it seems that it originated more than 2,000 years ago among the indigenous groups of northern Peru, where the Moche culture was situated (Chiclayo and Trujillo). Nowadays it is prepared in many Latin American countries in a multitude of ways. But if you want to know how it’s served at the best cevicherias in Peru, get your pencil, paper and fish ready for a great recipe!
You will need the following ingredients (for 2 people):
- 1 pound of fresh white deboned fish (sole, halibut, etc.)
- ½ cup of lime juice (Peruvian lemon)
- 1 smail red onion finely diced
- ¼ of chili pepper, finely diced (optional)
- Garlic (finely chopped), salt and pepper
- Boiled sweet potato
- Corn on the cob
- Cut the fish in small pieces (1/2 inches) and mix with the garlic, salt and pepper.
- Pour the lime juice on the fish and let it marinate for 20 minutes or until the fish is cooked by the lime (the fish will turn white).
- Stir in the onion and add the chili.
- Serve on top of a lettuce leaf, and with sweet potato or boiled corn.
- Add the chopped cilantro on the very top and listo!
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