Recipe of Peruvian-style ceviche
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
10
Difficulty
Easy
Category
Seafood
Ingredients
- 3.5 kg very fresh reineta chopped into cubes
- 3-4 feather-cut purple onions, washed and drained
- 1/2 Peruvian orange sweet potato p/p cooked in shell
- 1/2 cooked potato with shell p/p
- 500 g court
- c/n oil
- 1 bag Peruvian corn
- 1/3 bunch of chopped cilantro
- Pepper to taste
- ———-For tiger's milk
- 2 1/2 cups lemon juice
- 1 1/2 cup fish broth (See trick)
- 1 rocoto chili pepper
- 4 cloves garlic
- 1 piece 5 or 6 cm of ginger cut into small pieces
- 1/2 teaspoon of chili pepper on the motorcycle
- 2 celery sticks cut into small pieces
- 2-3 tablespoons of sea salt or to taste
- 1/2 to 3/4 cup of evaporated milk
- Cold boiled water if needed
- ———To serve:
- Lettuce, potatoes, sweet potato, Peruvian corn and corn leaves.
Join me and let's see how to make Peruvian-style ceviche
Instructions:
- 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.
- 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.
- Add salt and set aside.
- 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.
- 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.
- Mix well and add freshly ground pepper to taste. Chop the coriander.
- 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.
- Add this mixture to the fish with the onion.
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Tips for this recipe
Here are some useful tips to perfectly prepare Peruvian-style ceviche and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
- For recipes requiring long cooking time, maintain low and steady temperature
Variations of this recipe
Try these delicious variations of Peruvian-style ceviche to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 120 minutes.
This recipe is designed for 10 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
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.
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