Peruvian Ceviche

ceviche (1 of 1)

Ceviche is a huge part of Peruvian culture and certainly has a great deal of importance in my family. This ceviche recipe is my family’s recipe and has been handed down from one generation to the next. It is very dear to my heart and, although I’m sure everyone says this, it’s the best ceviche you will ever have. My aunt might kill me for it, but I’m sharing this with you all in the hopes that everyone gets the chance to try this amazing dish!

Serves 3

Prep Time: 40 minutes

Cook Time: 15-45 minutes (if using octopus)

Ingredients:

  • 500 g octopus (optional)
  • Any fresh white fish fillet (sole works great for this dish)
  • 2 cups, fresh, peeled, and deveined shrimp
  • 3 large lemons, juiced
  • 1/2 tsp grated ginger
  • 1/2 tsp grated garlic
  • 2 tbsp celery heart, finely chopped
  • 1/2 tbsp ajรญ amarillo paste
  • 1 tbsp cilantro, finely chopped
  • 1 of any colorful hot chili pepper, finely chopped
  • 1 medium red onion
  • salt
  • black pepper

Directions:

  1. If you choose to use octopus, boil it whole until tender. This can take anywhere from 15 to 45 minutes, but check every 5 minutes with a fork to see if it’s tender (it should be firm, but falling off the fork when pierced). Once cooked, chop into bite sized pieces and set aside to cool completely.
  2. Make sure the fillet you are using is boneless and cut the fish diagonally into thin bite sized pieces. Salt the fish generously and allow it to sit for a few minutes in order for it to firm up.
  3. Place the fish, octopus, and shrimp into a serving bowl and add the lemon juice, making sure everything is fully submerged in the lemon juice. If you find that you need more juice, feel free to add more!
  4. Add in the ginger, garlic, celery, ajรญ amarillo, cilantro, and chili pepper. Mix well and then add salt and black pepper to taste. It’s okay to be generous with the salt since the lemon juice counteracts the saltiness.
  5. Slice the red onion into very thin, long slices and place in a bowl with cold water. It’s tradition to touch the onions as little as possible once in the water!
  6. Place the fish and lemon juice mixture in the fridge and let it soak for at least 20 minutes.
  7. After 20 minutes take the ceviche out of the fridge. Drain the onions from the water and place them on top of the ceviche.
  8. Mix well before serving, and enjoy with sweet potato and corn!
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