Fish
Easy
Cockle ceviche
15 min
Seafood
Easy
Recipe of Peruvian-style ceviche
Vida Recetas Editorial
Ceviche is one of the most emblematic dishes of Peruvian cuisine, recognized worldwide for its freshness and vibrant flavor. This Peruvian-style ceviche recipe will guide you step by step to prepare an authentic version at home, ideal for surprising your guests on a special occasion or simply enjoying a refreshing delicacy.
Originally from Peru, ceviche is traditionally made with fresh fish marinated in lime juice, accompanied by red onion, chili, and cilantro. Our version uses reineta, a firm white fish, which 'cooks' in the lime's acidity, resulting in a soft texture and balanced flavor. The 'tiger's milk', the marinade juice, is the soul of this preparation: it is enhanced with fish broth, rocoto chili, ginger, and celery, and softened with a touch of evaporated milk.
This dish is perfect for lovers of intense and fresh flavors, and is traditionally served with sweet potato, potato, Peruvian corn, and toasted corn. Although the classic recipe is fish-based, there are variations like mixed ceviche with seafood or shrimp. Dare to make it and enjoy a taste of Peru at your table!
Cook
120 min
Servings
10
Ingredients
Directions
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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.
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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.
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3
Add salt and set aside.
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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.
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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.
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6
Mix well and add freshly ground pepper to taste. Chop the coriander.
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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.
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8
Add this mixture to the fish with the onion.
Frequently Asked Questions
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.
