A widely popular South American dish and a Peruvian staple, ceviche is bursting with both flavor and history. This dish has been around for centuries; early recipes stem from the Inca Empire that preserved their fish in salt, fruit juice and chiles. There are hundreds of variations of ceviche recipes to try — households throughout South America have their own unique take on this traditional dish. But in general the core elements of the recipe remain steadfast: using citrus juice to “cook” fresh fish.
For a little taste of Peru at home, I recommend you give this ceviche recipe a try. It’s easy, fresh and a palate-pleaser:
-2 pounds of tilapia (or other white fish of choice)
-1 red onion, cut into thin strips
-1 cup of fresh lime juice (roughly 8 limes). Make sure it’s enough to cover the fish
-1/2 tsp. black pepper
-2 teaspoons fresh cilantro, chopped
-1 aji amarillo (Peruvian yellow chile pepper), or substitute habanero pepper. Seeded and minced.
-Cut the fish into cubs.
-Put all ingredients in a bowl, except for the red onions. Mix well.
-Place red onions on top of mixture and let marinate in refrigerator for 30 minutes
To complete your dish, serve your ceviche with boiled sweet potatoes and corn on the cob. And you can also couple your dish with tiger’s milk, leche de tigre; the leftover ceviche marinate. Add a splash of vodka to give it a little added kick.
Want more Peru Cuisine?
Learn how to make Peruvian ceviche from a few of the experts on our Peru Cuisine trip. In their article “Market Tours Offer Travelers a Make-It-Yourself Feast“, The Daily Meal highlights this unique sensory-pleasing trip that invites travelers to taste their way across the country, sampling local dishes, visiting traditional markets and taking one-on-one cooking classes from local chefs. Hungry for more? Me too.