Oh ceviche, how I love you! “The National Dish of Peru,” ceviche is not only delicious, but also perfect for the summer. It’s healthy – fresh, natural, low fat, low carb and gluten free. I would eat it every day if I could.
In Peru, you can find a Cevicheria, which specializes in ceviche and other seafood, on almost every corner in seaside neighborhoods as well as throughout Lima. Classic ceviche consists of pieces of fish marinated in key lime or lime that gets served with thinly julienned red onion, sweet potato (great to counteract the acidity of the lime), corn, toasted corn “cancha,” rocoto aji or aji limo, and, if available, a seaweed called “Yuyo.” “Leche de Tigre” is the marinade of the ceviche, which is normally drunk in a shot glass with a touch of Pisco (though that is not necessary). Some people say it’s great for hangovers as well as an aphrodisiac.
The key to a good ceviche is the freshness of the fish, which should be a firm, white-fleshed fish. There are many variations of ceviche, all seafood with shrimp, calamari, scallops, mussels and any other sea-dwelling creature you can think of; tuna ceviche, Japanese style; even mushroom ceviche, which is great for vegans!
1 2/4lb Mahi Mahi or any firm flesh fish
1 red onion in very fine slices (Julienne)
1 Habanero Pepper, seeded and chopped finely
1 garlic clove crushed and finely chopped
1 Tbsp Rocoto Pepper puree (available at any Latin American store)
Juice of 10 limes (squeezed right before preparation)
Corn kernel (could be the Peruvian type available frozen in Latin American stores)
Boiled or Roasted Sweet Potato
1. Cut fish into bite size pieces.
2. Rinse cut onions and let drain well.
3. In a large bowl, mix together fish with onion, season with salt and add chopped cilantro and habanero. Add the lime juice of two limes and toss.
4. In a blender add the rest of lime juice, the Rocoto, and garlic, pour over fish mix.
5. Serve Ceviche immediately garnish by sweet potato, fresh cook corn and leaves of lettuce.