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The real peruvian ceviche!

Added by PachaMama | Wed 04 May 2011 @ 21:18

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Ingredients
800 grams of white fish (cat fish in the U.S., don\'t know the name in U.K)
1 stem of cellery
quite a big piece of ginger
2-3 garlic cloves
1 table spoon of salt and pepper
chili, chopped and sprinkled, as much heat as you can take
2-3 red onions
½ jam/sweet potato per person
Canchita/maiz para tostar, sold in peruvian food stores, big corn for pan popping
Lettuce

Method
Cutthe fish in cubes, finely chop the cellery and garlic finely, grate the ginger. Mix it all together and let rest for at least 4 hours in the refrigerator. Stirr then and then.

Cut 2-3 red onions in slices, let rest in cold water with some salt during the fish resting time in the fridge. Then rinse with cold water before serving.

For serving you\'ll need:
juice of 6-8 limes (green lemon)
lettuce
sweet potato/jams i halves
some nicely dry pan popped \"cancha\" or \"maiz para tostar\", big corn, bought in peruvian stores
Sprinkle the onion on top of the fish, laying in a piece of lettuce, sided by the corn and the jams.

tried this recipe or a similar one? share your tips...

1. by Will on Tue 27 Nov 2012 @ 18:47

OK so it isn't the A1 way to prepare a ceviche/cebiche but at least it sounds like it tastes good. I have tried making ceviche in the UK but find the limes are not acidic enough unlike our Peruvian ones. You can't beat a Peruvian ceviche and in my case from Chorrillos in Lima YUM!!!!

2. by Christian Harms on Wed 18 Jul 2012 @ 01:21

I am peruvian and a cook, as i think you are also, and I dont really agree with your recipe of your peruvian ceviche an calling it "The real peruvian ceviche". First there are as much ceviche recipes as cooks in Peru. Second you can use any white fish with a strong and firm meat . (I prefer sea bass). Third you dont rest the fish with nothing, you prepare it just 2 minute before serving, and forth, the ingredients depends on the cook: the use of cellery, roasted garlic souce insted of chopped, use of ginger, you miss the use of cilantro, or just making first the "leche de tigre" and ad it just before serving, etc. dont take it wrong but for peruvians ceviche is not a meal its just a way of life. ps. sorry my english is too rusty.