Ceviche

Ceviche is a raw fish dish that is marinated in lime juice, chili peppers, and spices, typically served with onions and cilantro. Ceviche is a very popular dish in Peru, especially along the coast where it is traditionally made with fresh fish caught that day. It’s a staple of Peruvian cuisine and is considered a national dish. It’s also a very refreshing dish, perfect for hot days or as an appetizer.

Here is a simple recipe for making Peruvian Ceviche at home:

Ingredients:

  • 1 pound of white fish (such as halibut or sea bass) cut into small cubes
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced red pepper
  • 1/4 cup chopped cilantro
  • 2 cloves of garlic, minced
  • 2-3 jalapeño or serrano peppers, seeded and finely diced
  • Salt and pepper to taste
  • 1/2 cup corn (optional)
  • 1/2 cup sweet potato (optional)

Instructions:

  1. Cut the fish into small cubes and place it in a large bowl.
  2. In a separate bowl, mix together the lime juice, lemon juice, red onion, red pepper, cilantro, garlic, jalapeño or serrano peppers, salt, and pepper.
  3. Pour the lime juice mixture over the fish, making sure that all the fish is well coated.
  4. Cover and refrigerate for at least 30 minutes, or until the fish is opaque and cooked through.
  5. Optional: add diced sweet potato and corn to the mix
  6. Drain off any excess marinade and serve the ceviche in small bowls or glasses, garnished with cilantro, if desired.
  7. Enjoy with toasted corn or sweet potato.

Keep in mind that this recipe is a basic one, there can be variations on the ingredients, and the recipe can be adjusted to personal preferences and dietary needs.

It’s important to note that ceviche is a dish that uses raw fish, so it’s important to use very fresh and high-quality fish and to make sure to store it properly and to consume it soon after it is prepared.

Tips for preparation of Ceviche

Here is a simple recipe for making Peruvian Ceviche at home:

Ingredients:

  • 1 pound of white fish (such as halibut or sea bass) cut into small cubes
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced red pepper
  • 1/4 cup chopped cilantro
  • 2 cloves of garlic, minced
  • 2-3 jalapeño or serrano peppers, seeded and finely diced
  • Salt and pepper to taste
  • 1/2 cup corn (optional)
  • 1/2 cup sweet potato (optional)

Instructions:

  1. Cut the fish into small cubes and place it in a large bowl.
  2. In a separate bowl, mix together the lime juice, lemon juice, red onion, red pepper, cilantro, garlic, jalapeño or serrano peppers, salt, and pepper.
  3. Pour the lime juice mixture over the fish, making sure that all the fish is well coated.
  4. Cover and refrigerate for at least 30 minutes, or until the fish is opaque and cooked through.
  5. Optional: add diced sweet potato and corn to the mix
  6. Drain off any excess marinade and serve the ceviche in small bowls or glasses, garnished with cilantro, if desired.
  7. Enjoy with toasted corn or sweet potato.

Keep in mind that this recipe is a basic one, there can be variations on the ingredients, and the recipe can be adjusted to personal preferences and dietary needs.

It’s important to note that ceviche is a dish that uses raw fish, so it’s important to use very fresh and high-quality fish and to make sure to store it properly and to consume it soon after it is prepared.

Ceviche serving size

Typically, a serving size of ceviche is usually between 1/2 to 1 cup per person as an appetizer or a small plate as main dish. Ceviche is a refreshing and flavorful dish, often served as a starter or a light meal.

Ceviche nutrition value

for a standard serving size of 1/2 cup made with the recipe provided earlier:

  • Calories: Approximately 150-200
  • Fat: 5-10g
  • Saturated Fat: 1-2g
  • Cholesterol: 50-75mg
  • Sodium: 250-350mg
  • Carbohydrates: 10-15g
  • Fiber: 2-3g
  • Sugars: 2-3g
  • Protein: 20-25g

It’s important to note that these nutritional values are approximate and can vary depending on the specific recipe, ingredients used and the preparation method. Also, depending on the portions of each ingredient, the nutritional values may increase or decrease.

More Ceviche types