Ceviche Peruano

One of my absolute FAVORITE Peruvian dishes is ceviche!  This fish/seafoody concoction is so delicious and can be eaten alone or paired with my favorite Huancaina (click here).  A lot of South American and Central American (+ Mexico) countries have their own version of ceviche.  However, as I am partial to Peru, I do love Peruvian Ceviche!

There are of course many ways on how to prepare your ceviche, but this recipe below we got from Charli’s brother the Chef, who knows how to make a mean ceviche!

CEVICHE PERUANO

(gracias a el hermano de Charli)

Ingredients:

  • 2 filets of fish (we always use tilapia)
  • 1 lb shrimp thawed (easy if it is already cooked!)
  • Salt and Sugar
  • 3 cloves of garlic
  • Stalk of celery ~3 inches
  • Juice from ~ 2 1/2 limes
  • Chopped Cilantro
  • Chopped fresh ginger ~the size of a thumb nail
  • 1 red onion

Directions:

  • Dice the tilapia
  • Peel the shrimp
  • Place tilapia and shrimp in mixing bowl and add a pinch of salt, and a pinch of sugar
  • Blend together garlic, ginger, celery with a little of the lime juice
  • Add to fish mixture and mix
  • Add cilantro
  • Squeeze lime juice over the mixture and stir until all fish is covered with lime juice
  • Taste the juice for flavor
  • Stir and let sit as the lime juice ‘cooks’ the fish
  • Once the fish is ‘cooked’ (~15 minutes, depending on the amount of fish), put mixture into a flat serving container (we usually use a 9×9 inch glass pan)
  • Spread the sliced red onions on top

This will feed around 4 people – adjust as needed to make more!

Enjoy your ceviche!

*I like to eat it served with cancha, and boiled potatoes with huancaina!*

Shrimp

Thaw and peel Shrimp

Mix everything together (except the red onions)

Mix everything together (except the red onions)

Put in a serving dish and add red onions to the top!

Put in a serving dish and add red onions to the top!

Ceviche

Ceviche

Serve and Enjoy!

Serve and Enjoy!

Ceviche with Boiled Potatoes!

Ceviche with Boiled Potatoes!

Ceviche with Cancha

Ceviche with Cancha

The final dish! (added Huancaina!)

The final dish! (added Huancaina!)

Eat with cancha! What is cancha? Cancha is a corn that is fried in a little oil and seasoned with salt! Similar to a corn-nut!

Buy cancha at a local Peruvian Market (sometimes available at generic Latino markets!)

Buy cancha at a local Peruvian Market (sometimes available at generic Latino markets!)

Peruvian Markets in Salt Lake City

LA Pequenita Market

Cancha Before Cooking

Cancha Before Cooking

Cancha After Cooking

Cancha After Cooking

So I overcooked the cancha above! Whoops! But this is what you do: Heat up a little oil in a saucepan (medium heat).  Stick one or two kernels in the oil as it is being warmed.  Make sure to COVER the pan, because these kernels will POP! Once those pop you will know the oil is hot enough, add however much you want to cook, and pay attention.  When they all start to pop, they will be ready.  Take off stove-top and season to you liking with salt! Serve them with your ceviche!

Enjoy!

See you in the Kitchen!

Katie

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