Ceviche is one of the dishes of Peruvian cuisine that has made its name in the world. To summarize very simply, it can be called pickled fish. Small pieces of fish are mixed with a sauce prepared with plenty of lemon/lime juice and cooked with the acidity of lemon juice. It is served with purple onions, yellow Peruvian peppers they call aji and fresh coriander, accompanied by sweet potatoes and boiled corn.
By the way, I didn't know about this until I went to Peru last month. More precisely, I had almost wrong information about ceviche. After going to Peru and eating ceviche on the spot, I did it the best way I could when I got home.
I had eaten ceviche before, but the ceviche I ate was something like a fish salad prepared with white sea fish, with plenty of vegetables. Ceviche is prepared in Peru (in Cusco) with trout (trucha). Since it is a freshwater fish, it does not have a very dominant fishy smell and taste. The fish, which is salmon-colored when raw, turns a sweet pink color after waiting in the sauce.
The fish is not prepared directly with lemon juice, but by mixing it with a sauce called leche de tigre (which means tiger milk). Leche de tigre is obtained by processing lime (lime) juice, fish, garlic, onion, ginger, celery stalk, coriander and salt in. mixer until it has a smooth consistency. When ingredients such as ginger, celery and coriander, each with a lively and fresh flavor, come together, a flavor with a strong and very fresh aroma emerges. What gives the flavor of the dish is this sauce rather than the fish. That's why I recommend you to follow the recipe by sticking to the recipe without sacrificing any ingredients.
The recipe uses yellow pepper which is called aji and/or red pepper. Aji is in the size of a jalapeño pepper. I used yellow bell pepper instead of aji. I didn't feel the absence of aji. But if you have the chance to find it, you can stick to the original.
When serving ceviche, it is usually accompanied by roasted sweet potatoes, boiled coarse Peruvian corn, and occasionally roasted corn made with this corn. I have to tell that this peruvian corn has become one of my favorite things in Peru.
Enjoy the recipe...
- 250 g skin and bone removed, diced trout,
- 1/4 purple onion,
- 1/4 red pepper,
- 1/4 yellow pepper,
- 1 pinch of fresh coriander, chopped
- Roasted sweet potatoes in the oven,
- Boiled corn,
- Roasted corn.
For leche de tigre;
- Juice of 3 limes/lemons,
- 2 tablespoons of fish (you can use the parts of the fish you can't use),
- 1 clove of garlic,
- 1/4 white onion,
- 1 teaspoon of fresh ginger,
- 1 teaspoon chopped celery stalk,
- A few leaves of fresh coriander,
- 2 teaspoons of salt,
- 1 teaspoon of sugar.
- For leche de tigre, grind all the ingredients with a blender or mixer until they get a smooth consistency,
- Add the sauce into the fish and mix,
- Refrigerate for at least 1 hour,
- Chop the peppers into tiny cubes,
- Add the peppers and coriander to the fish and mix,
- Take it to the serving plate,
- Place sweet potatoes and corn around,
- Top with chopped purple onion and coriander leaves,
- You can sprinkle roasted corn on top.
Enjoy your meal...