The Peruvian fish cebiche, also known as ceviche or seviche, usually consists of seafood that is marinated with lime juice – the acidity of the lime juice actually “cooks” the seafood. But no matter what you call it, the pleasure of eating it is unique.
Connoisseurs say that the best ceviche is made from sole or corvina but you can actually make ceviche with any fish; preferably with white fish. In Peru, visitors often enjoy ceviche of sole, sea bass, mahi mahi , dogfish, grouper, among others.
Here is a recipe of this famous signature dish of Peruvian cuisine, so you can enjoy it at home.
Ingredients
1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
1 quart water, boiled and chilled
1 red onion, cut in 1/2 lengthwise and sliced thin
1 aji amarillo chilli, rib and seeds removed, diced
1 clove garlic
Salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
2 teaspoons finely chopped coriander leaves
2 ears corn, cut in 1/2
1 sweet potato, sliced 1/4-inch thick
2 tablespoons canola oil
1 head butter lettuce
Japanese seaweed, for garnish
Directions
Have grill pre-greased and preheated to medium-high.
Place fish in a glass bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
Add onions to remaining chilled water and let soak.
Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a rough paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and coriander. Let marinate between 3 and 10 minutes. Check the seasoning and adjust if necessary. We find 10 minutes perfect: the outside layer of the fish has absorbed the flavour of the marinade, while the insides remain soft and juicy. So simple, yet so utterly delicious.
Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with coriander or Japanese seaweed, if desired.
Easy? Yes… Easy and delicious!
