When I think of Peru, one of the first things that come to mind is their signature dish, ceviche. This dish may be a little esoteric for some, but ceviche is getting attention around the globe and in a hurry. Yet most still don't realize that it's not necessary to come to Peru in order to try it. Here is a guide for making ceviche on your own.
Making ceviche isn't as hard as you think[caption id="attachment_149823" align="aligncenter" width="624"] Photo: (Buckley Airforce Base)[/caption] Peru is well known for being seafood oriented, especially in Lima. And people are starting to wake up to the fact that Peru is one of the top foodie destinations on the planet. Many people come to the nation's capital to try ceviche, yet often stray away from creating their own dish at home for fear of getting sick. After a little research and a little drool from getting hungry, I discovered making your own ceviche it’s not as hard as it seems. All you need is the proper ingredients, some motivation, and a few hours of time at the very most. Sometimes, the taste of travel is enough to bring us back to the places we love. Even better, tasting a new dish can make you yearn for adventure.
Safety concerns? As long as you use fresh fish, the recipe is hard to mess up[caption id="attachment_149824" align="aligncenter" width="624"] Photo: (Max Pixel)[/caption]Safety is a major concern for most, and for good reason. Who wants to spend the same amount of time chained to the toilet, when they could be enjoying a properly crafted dish? The good news is, it’s not even slightly difficult to create a finished product. In fact, as long as you follow standard procedure, it’s hard to mess it up. The only important guideline: Use fresh fish, or else! Soon enough, you’ll be using this Peruvian staple at your future dinner parties.
- 1 pound lean white fish: Cod, Rockfish, Tilapia.
- 3 tablespoons of roughly cut cilantro
- 4 limes (Squeezed)
- 2 lemons (Squeezed)
- Salt and pepper
- ½ red onion cut from root to tip
- 2 diced Roma tomatoes
- 1 ear of corn (slice kernels off)
- 1 rocoto chili pepper