Lately I have been dying for raw fish or ceviche. You see nowadays in many places loads of Ceviche styles: From Traditional to Fusion.
Even though many people think making ceviche is very hard, It is actually one of the easiest dishes you can ever prepare. Even Peruvian culinary legend Gaston Acurio says that a great ceviche can be made in only 10 minutes.
It is easy, and everyone has their own secret, their own style. As I grew in Peru, I like very traditional ceviche. Not the prettiest one if you ask me, but my favorite.
1 kg soft but firm fresh white Fish
1/2 kg limes (the green ones)
3 garlic cloves finely chopped or mashed
4 red onions cut in julienne
200 gr peruvian chili paste or any other chili you have around
Fresh Cilantro/Coriander fine chopped
Salt & Pepper
2 Sweet potatoes
Little gem lettuce
Lets get peruvian now...
Boil the corn and sweet potatoes in advance. Wash the little gem lettuce.
Cut the fish in cubes about 1.5 cm each. In a glass bowl, mix the lime juice, salt, pepper, garlic and chilli. If you are afraid on the amount of chili, add the half first and later you can add little by little the rest.
Add the fish to the mixture and mix thoroughly. Leave for some minutes until you see the fish isnt transparent anymore but starts looking "cooked" Add the onions and let them soak for 1-2 minutes.
To plate: Put a lettuce leaf first and fill it with ceviche, sprinkle the Cilantro/Coriander, add half a corn next to it and a piece of sweet potato and Enjoy one of my favorite dishes from my hometown.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...