How difficult is it to prepare Peruvian-style ceviche?

This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Peruvian-style ceviche?

The preparation time is minutes and the cooking time is 120 minutes.

How many people does this recipe serve?

This recipe is designed for 10 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Seafood • 09 de Sep de 2021

Peruvian-style ceviche

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For a special night on your birthday, I'm here to teach you how to prepare a divine Peruvian Ceviche.

Optionally, you can add shrimp soaked with orange juice and cold beers should not be missing.

Recipe Summary

Cooking

120 min

Servings

Difficulty

Easy

Instructions

Step 1

Cook both potatoes and sweet potatoes with their skins. Let it cool down. Cook Peruvian corn until tender. Chop and wash the onion cut into feathers. Let it drain and set aside.

Step 2

Cook the court in a little oil in a pot with a lid. DO NOT open and stir by shaking the pot. When it stops ringing and is golden brown, turn off the heat and cool.

Step 3

Add salt and set aside.

Step 4

Place the cut fish in a large bowl and add the onion. Mix. There are those who prefer to put the onion under the ceviche but I like it mixed.

Step 5

Now we make tiger's milk. We put the fish cuts in the bottom of the blender as do all the rest of the ingredients, including the rocoto, which depends on your taste if you remove the veins or not so that it is not so spicy, if you add more or less. Whisk and process with the blender until everything is well ground, test for salt and rectify if necessary.

Step 6

Mix well and add freshly ground pepper to taste. Chop the coriander.

Step 7

Add the coriander to our preparation and mix well. Serve cold accompanied by Peruvian corn, sweet potato, potato (both unpeeled and cut), lettuce and the reserved field. Add some of the tiger's milk to the fish.