Guide To Prepare Ceviche Recipe Peru The Best

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Ceviche (pronounced seh-vee-chay) is a vibrant and flavorful dish that bursts with the essence of Peru. This iconic national treasure features fresh, raw seafood “cooked” through citrusy marination, creating a light and healthy appetizer or main course.

While there are countless variations across Peru’s diverse regions, the core elements remain the same: high-quality seafood, bright and acidic citrus juices, a medley of refreshing vegetables, and a touch of heat. This guide will unveil the secrets to making authentic Peruvian ceviche in your own kitchen, complete with a breakdown of ingredients, easy-to-follow directions, and a glimpse into its nutritional profile.

Authentic Peruvian Ceviche Recipe by Eat Peru
Authentic Peruvian Ceviche Recipe by Eat Peru

Ingredients:

The Star of the Show (choose one):

  • 1 pound (450g) skinless, boneless white fish (such as sea bass, halibut, or tilapia), cut into ½ inch cubes
  • 1 pound (450g) large, raw shrimp, peeled and deveined
  • 1 pound (450g) scallops, rinsed and patted dry
  • The Citrus Bath:
  • ½ cup (120ml) freshly squeezed lime juice (around 4-5 limes)
  • ¼ cup (60ml) freshly squeezed orange juice (around 1 orange) – optional, for a touch of sweetness
  • The Flavorful Additions:
  • 1 red onion, thinly sliced
  • 1 jalapeño pepper, seeded and finely chopped (adjust for spice preference)
  • 1 habanero pepper, seeded and finely chopped (optional, for extra heat)
  • 1 cucumber, seeded and diced
  • 1 cup (240ml) chopped fresh cilantro
  • 1 red bell pepper, seeded and diced (optional)
  • 1 avocado, pitted, diced, and drizzled with lime juice (to prevent browning)
  • ½ cup (120ml) coarsely chopped fresh corn kernels (optional)
  • The Finishing Touches:
  • Salt and freshly ground black pepper to taste
  • Aji Amarillo paste (optional, for a Peruvian touch – find it in Latin American grocery stores)
  • Chopped fresh rocoto pepper (optional, for a fiery kick – use with caution)
  • Cancha kernels (toasted Peruvian corn nuts, for garnish – optional)
  • Peruvian choclo (large-kernel corn on the cob, boiled and cut into rounds – optional)

  • Directions:

    1. Prepare the Seafood: If using fish, ensure it’s very fresh and sushi-grade quality. Cut the fish into uniform ½ inch cubes. For shrimp, peel and devein them carefully. Scallops should be rinsed and patted dry.

    2. The Citrusy Transformation: In a non-reactive bowl (glass or ceramic), combine the fresh lime juice and orange juice (if using). Gently add the prepared seafood, ensuring it’s completely submerged in the citrus juices. Cover the bowl tightly and refrigerate for 30 minutes to 2 hours, depending on the desired level of “cookedness.” The seafood will turn opaque as the citrus juices work their magic. Important Note: Do not marinate for longer than 2 hours, as the seafood can become tough.

    3. Building Flavor: While the seafood marinates, prepare the vegetables. Thinly slice the red onion, seed and finely chop the jalapeño and habanero peppers (if using), dice the cucumber, and chop the fresh cilantro.

    4. The Grand Union: After the marinating time, remove the seafood from the citrus juices using a slotted spoon. Discard the leftover marinade (it will not be safe to consume due to the raw fish). In a separate bowl, gently combine the marinated seafood with the prepared vegetables, red bell pepper (if using), and chopped cilantro.

    5. Seasoning Symphony: Drizzle the ceviche with a touch of olive oil and season generously with salt and freshly ground black pepper. For an extra Peruvian touch, you can add a teaspoon of Aji Amarillo paste for a subtle smoky flavor. Be mindful when adding rocoto pepper, as it’s extremely spicy.

    6. The Finishing Touch: Gently fold in the diced avocado and corn kernels (if using). Garnish with cancha kernels, Peruvian choclo (if using), and additional fresh cilantro. Serve immediately with your favorite accompaniments (see below).

    Accompaniment Ideas:

    Patacones (fried plantains)

  • Choclo kernels (large-kernel corn on the cob)
  • Sweet potato fries
  • Peruvian toasted corn (cancha)
  • Boiled cassava

  • Nutritional Facts (per serving):