Peruvian Ceviche is a traditional Latin American dish that has gained popularity all over the world. This dish is a perfect combination of fresh, tangy flavors that come from citrus juices and spicy peppers. The recipe uses raw fish, which is marinated in lime juice, garlic, and other seasonings, giving it a unique and refreshing taste.
The Peruvian Ceviche Recipe is a simple yet flavorful dish that is easy to prepare. The ingredients used in this recipe are readily available in most grocery stores. The recipe uses tilapia or other firm white fish fillets, garlic, salt, black pepper, cilantro, habanero pepper or Aji Amarillo, freshly squeezed lime juice, and red onion.
The dish is prepared by mixing all the ingredients except the red onion, which is placed on top of the marinating fish. The mixture is then refrigerated for 2-3 hours, allowing the flavors to blend together. Before serving, mix the ingredients well and serve with lettuce, corn, avocado, or other cold salad vegetables on the side.
The health benefits of Peruvian Ceviche are numerous, as it is a low-fat, low-calorie, and high-protein dish. The high amounts of Vitamin C found in limes are also beneficial for boosting the immune system and fighting off infections.
The History of Peruvian Ceviche: From Ancient Times to Modern-Day Cuisine
Peruvian Ceviche has a rich history, dating back to the Inca Empire. The Incas used to marinate raw fish in chicha, a fermented corn beverage, which helped preserve the fish for longer periods. When the Spanish arrived in Peru, they introduced limes to the region, which the locals used as a substitute for chicha.
Over time, Peruvian Ceviche evolved, and different regions of Peru developed their own unique versions. The addition of sweet potatoes, corn, and onions is common in the northern regions of Peru, while in the south, Peruvian Ceviche is often served with fried plantains.
In recent years, Peruvian Ceviche has gained worldwide recognition, and it has become a staple in many Latin American restaurants. In 2004, the government of Peru declared Peruvian Ceviche as part of the country’s national heritage and established a national holiday dedicated to the dish.
In conclusion, the Peruvian Ceviche Recipe is a flavorful and healthy dish that is easy to make and perfect for any occasion. Its rich history and cultural significance make it a unique and fascinating dish to explore. Give this recipe a try and experience the delicious taste of Peruvian Ceviche for yourself!
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- 2 lbs tilapia fillets or 2 lbs other firm white fish fillets cubed
- 8 -10 garlic cloves chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp cilantro chopped
- 1 habanero pepper seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
- 8 -12 limes freshly squeezed and strained to remove pulp, enough to cover fish
- 1 red onion thinly sliced and rinsed
- Combine all ingredients except red onion and mix well.
- Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
- Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
- It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.
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