Peruvian Cuisine – Ceviche
Peruvian Cuisine – Ceviche

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a Easy dish, peruvian cuisine – ceviche. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Peruvian ceviche is a traditional dish widely eaten in Peru. The method of preparing it is different to that of ceviche in other places, using lemon, fish, potatoes and other foods. In Peru, ceviche has been declared to be part of Peru's "national heritage" and has had a holiday declared in its honor.

Peruvian Cuisine – Ceviche is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Peruvian Cuisine – Ceviche is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have peruvian cuisine – ceviche using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Peruvian Cuisine – Ceviche:
  1. Make ready 350 grams White fish, such as white tuna or bigeye tuna (I used bigeye tuna in the recipe photo)
  2. Prepare 100 ml Lime juice (lemon is too sweet for this dish)
  3. Take 15 cm Celery (finely chopped)
  4. Make ready 1/2 tsp Garlic (grated)
  5. Get 1/2 Onion (preferably red onion, sliced and soaked in water)
  6. Make ready 2 Peruvian aji limo (if not available, use red chili pepper soaked in hot water or habanero pepper)
  7. Get 2 potatoes, or 1 sweet potato Potato, or sweet potato (boiled whole, then peeled)
  8. Take 1 Fresh coriander (finely chopped)
  9. Get 1 Lettuce, cancha corn, Peruvian corn, etc.
  10. Take 1 Salt and pepper

Of course it is flavored with aji chilies which are famous in Peru. A simple delicious recipe for Peruvian Ceviche made with fish, chilies, lime, a splash of coconut milk and a hint of ginger. In Peru, it is traditional use Aja limo peppers to create "Tigers Milk", the juicy flavorful marinade for the ceviche. But Tigers Milk can take a couple days to make, so to be clear, this.

Instructions to make Peruvian Cuisine – Ceviche:
  1. Cut the tuna into 2-3 cm cubes and sprinkle with a lot of salt and a little pepper. Combine the tuna with the finely chopped red chili peppers and celery and set aside for 5 minutes.
  2. Mix in the garlic and lime juice.
  3. Soak the sliced onion in water and drain it. Sprinkle the onion and finely chopped coriander over the other ingredients and chill in the refrigerator for 5-20 minutes. (The time is up to you; since I prefer the ingredients to be as fresh as possible, I chill it briefly. But if you want the flavours to blend more, then chill it for longer.)
  4. Place the lettuce and potato on a plate, cover that with the tuna mixture, then top the salad with cancha corn, or your choice of other condiments.

Ceviche, which involves immersing delicate raw fish in aromatic citrus juices, is an innovative way to slowly "cook" fresh fish. Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to "cook" the fish. The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly.

So that’s going to wrap it up for this tasty food peruvian cuisine – ceviche recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!