June, 2020 - By Koaw (Video originally released November, 2017)
Ceviche may be my favorite dish ever. Peru is where I have had the best ceviche of my life. There are many styles for creating ceviche, even within Peru, but I will share how it is normally made in Northern Peru. Full recipe and ingredients below!
INGREDIENTS:
Limes – (8ish) Enough to make ¾ cup of juice. (In Peru, they call their citrus for ceviche ‘limón’ or ‘lemon’, but they are more similar to the limes sold in the United States.)
Chili pepper (1) – Depending on what is sold around you, pick one that caters to your spicy/flavor preferences.
Red onion (1)
Cilantro (3 tbsp)
Salt (pinch or two or three)
FRESH Fish (2 lbs approx..)
OPTIONAL: Garlic (1 tbsp or so)
RECIPE: (Note – I have approximated the recipe from her methods.)
STEP 1: Cut the fish into small cubes. (Keep the fish chilled until served.)
STEP 2: Rinse the fish thoroughly in cold water and set aside.
STEP 3: Slice the onion into thin long pieces, rinse, and set aside.
STEP 4: Dice cilantro very finely or even into a puree.
STEP 5: Slice the chili pepper into small, thin pieces. (Careful to wash your hands after touching the pepper.)
STEP 6: Extract fresh juice from the limes. (This is most easily done with a squeezer—if you don’t have one, use a strainer to prevent seeds from entering the juice.)
STEP 7: Combine the fish, onion, chili pepper, cilantro, (and garlic if used)—then add the lime juice and stir.
STEP 8: Add salt to taste.
STEP 9: Enjoy!