Is it essential here that I write an article about the so famous Peruvian ceviche (other articles will for sure follow a bit later!).
The ceviche is above all a love story between Peru and its cuisine and gastronomy. The Peruvian ceviche is just like the French wine or the Italian pastas: a national and gastronomic symbol, which makes it so famous around the world.
For those who don’t know the ceviche, it is a typical dish made of raw fish (a fish similar to cod will be perfect) marinated in lime juice and served with sweet potatoes, manioc and corn. This is a specialty from the Peruvian coast, which can be eaten freshly prepared at home, at the restaurant or on a street corner. There is no rule to taste a ceviche, the most important thing being to appreciate it!
Very trendy today, the ceviche is exporting itself around the world and tends to compete with the sushis to which we got used for a few years now… You can also ride the wave of ceviche and get tempted to the recipe that I am exclusively presenting to you. This is a family recipe which was given to me as a “gift” by a close friend of mine during my last stay in Lima. We both went to the local market of San Miguel to find the best products, and above all very fresh fish! On the fish stand, the fish seller took out a big Perico of one meter in order to give us the best slices. A few stands away, we could find our spices (coriander, chilli…), our sweet potatoes and our corn (el choclo). As we went back home, we finally could start cooking!
Ceviche – 5 servings
- 1 kg of sea fish – cod type (the one I tested in Peru was the Perico)
- 8-10 limes
- 1 tablespoon of sliced coriander
- ½ tablespoon of fresh & crushed garlic
- ¼ tablespoon of sliced ginger
- ½ tablespoon of chopped celery
- 1 tablespoon of Ají Limo (red chilli) cut into small pieces (depending on personal taste)
- 1 red onion cut into very thin “juliennes”
- Salt (depending on personal taste)
Rinse the fish under cold water and cut it into small cubes. Add the juice of 8-10 limes and let it rest 5 minutes. Then add salt as you wish and the ½ tablespoon of fresh & crushed garlic. Stir gently.
Pour 4 cubes of fish into a blender, with the sliced ginger and chopped celery. Add a half-cup of fresh water, a pinch of salt and blend it!
Then add this preparation to the ceviche and finally, add the sliced coriander and the chilli. Stir gently.
Serve the ceviche with a few lettuce leaves, sweet potatoes (cut in half), Peruvian corn (choclo – see footnote) cooked in water, grains of grilled corn, banana crisps (chifle) and the “julienne” cut onion (the onion has to be placed on the top of the dish above the fish!).
Enjoy your meal and leave us your impressions!
Buen provecho! 😉
You have the possibility to order all the ingredients on the list at small Peruvian boutiques based in Paris.
INTI offers a large variety of Peruvian products of all kinds.
Le Comptoir du Pérou is another boutique where you can find grocery products and handicrafts. I personally recommend this place! 😉
(Web page only available in French and Spanish)
Enjoy the opportunity to travel to Peru to prepare your own ceviche with a local cook! 😉