This is a copy of a recipe I included on my Donde Peru website. I have included a copy here because I think it is one of my favorite recipes and should be shown on my personal site too!
Ceviche is without a doubt one of my favorite things about Peru.
Remarkably easy to make it is important that you use the freshest fish possible. Typically Ceviche is made with Tilavia and sometimes Mariscos. Translated Mariscos normally includes crustaceans (shrimps, prawns, crabs, barnacles, etc.), Shellfish (mussels, clams, cockles, squid, etc.).
Ingredients (to serve 6):
- 2 pounds of white fish (Preferably Red Snapper or Tilapia, but other alternatives include Mahi Mahi and Sea Bass).
- 8 garlic cloves finely chopped.
- 1 teaspoon salt and 1/2 teaspoon of black pepper
- 1 rocoto pepper, if you can’t find rocoto choose a pepper that works with your taste buds.
- 8-12 limes, freshly squeezed and strained to remove the pulp, should be enough to cover the fish. Make sure you just juice the lime and not extract all the pulp as this will make it bitter.
- 1 onion, preferably red, thinly sliced and rinsed
Mix all the ingredients and leave for five minutes or until the fish goes white. You can also add 2 teaspoons of coriander and 1/2 cup of celery to taste although it is not typically Peruvian.
Serve with fresh boiled corn, boiled sweet potato and/or yucca.
Apologies for lack of a photo. My computer was stolen. This photo will be posted next time I eat ceviche! Or if a reader wants to send me a photo to use that would be cool!
