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
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
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
Here are the steps
Proper marinating is required. The size of the cubes of fish determines how long you should leave the mixture in the refrigerator. Typically, 20-30 minutes is all that’s necessary, but you can leave it in the refrigerator for even an hour. You want the fish to have the appearance of being cooked on the outside, but a firm, sushi-like texture is preferred on the inside. With practice, you will find an appropriate length of time that suits your taste buds. After you remove the mixture, drain it and add the rest of the ingredients and enjoy. Keep refrigerated until ready to serve.
I recently threw a dinner party and decided to get a little creative. I added tart passion fruit to my mixture for an extra tangy concoction. Not only do you get the satisfaction of cooking a cultured meal, but it adds an additional element of conversation. When you’re trying to impress someone, I think ceviche is the way to go. Feel free to post some pictures of your cooking ventures!
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Cover art: Wikipedia