Today, I have for you a South American delicacy that originates in Peru – Ceviche! Fish is marinated in citrus and served with a few other ingredients that takes very little time to prepare. Don’t be put off by thinking the fish is raw, you won’t believe how well the fish ‘cooks’ in citrus juices in such little time! This recipe is adaptable to any semi-firm white fish and will become a go to recipe in no time.
Hola, folks! I picked up some juicy citrus fruits the other day and was wondering what recipe I should make with the oranges and limes. I wanted something refreshing, light and savoury. I was thinking of dishes I had tried or come across recently and Ceviche came to mind. Ceviche is a citrus cured fish dish popular in Latin America. Each country has its own version but Peru is known to be the pioneer of this super quick yet elegant dish.
Ceviche is generally made with firm white fish. I’ve tried making ceviche with salmon, but I concur that white fish surpasses in taste. The curing time is crucial. Too short and the fish will taste raw. Too long and it will be far too tangy. I’ve found 15 minutes to be the ideal curing time. I like to use a mix of lime and orange to add more complexity to the flavour, along with a hint of sweetness.
I know many people have a strong loathing for coriander (cilantro) but I’m Team Coriander, and it’s a big part of South American food. You can leave it out if you don’t like it but coriander adds to the flavour profile. Red onions are better than white for their zing and jalapeno adds a bit of heat.
You can eat this as an appetiser or even a main. I can have ceviche any time of the day, any time of the year. So quick to whip up and it doesn’t hurt your waistline!
Give it a go and let us know how you like it!
Peruvian Ceviche is a cured fish dish that is refreshing, healthy and can be enjoyed all year round.
- 200 grams white fish (ling, grouper, lemon sole or sea bass)
- 2 limes juice
- 1/2 orange juice
- 1/2 red onion sliced
- 1/2 jalapeno pepper
- 1 garlic clove grated
- 1/4 tsp salt
- 2 tsp coriander chopped
Combine all ingredients in a bowl.
Place in fridge and cure for 15 minutes.
Serve and enjoy!
Watch how to make Peruvian ceviche