Peruvian Ceviche Recipes

PERUVIAN FISH CEVICHE

Steps:

• Have grill pre-greased and preheated to medium-high.
• Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
• Add onions to remaining chilled water and let soak.
• Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
• Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
• Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
• When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

PERUVIAN CEVICHE

Steps:

• In a large bowl, combine fish, water and 1/4 teaspoon salt. Let stand 15 minutes; drain. Meanwhile, place sliced onion in ice water. , Stir together drained fish, half of the celery, 1 tablespoon cilantro, 1/4 teaspoon each salt and pepper and garlic; set aside. In a blender, combine lime juice, 2 tablespoons fish mixture, rocoto pepper, ginger, remaining celery and cilantro and remaining 1 teaspoon salt and 1/2 teaspoon pepper; blend until smooth. Pour mixture over fish; stir to combine. Let stand 10 minutes; stir in milk. Serve with desired toppings and drained red onions.

PERUVIAN CEVICHE

Steps:

• In separate pots, boil the corn and the sweet potato until tender. Peel the sweet potato. Let both cool, then cut corn into 2-inch sections and potato into 1-inch sections.
• Place cubed raw fish in a bowl with the garlic, coriander and chili pepper. Add enough lemon juice to cover the fish. Season with salt and pepper. Let marinate for 10 to 45 minutes, until the fish is milky white.
• For each serving, place a mound of the fish on a leaf of lettuce. Top with onions and a ring of red pepper, and add corn and sweet potato.