Do you know how to make the Ceviche Recipe from Peru? It can be an appetizer or light dinner. I chose the authentic Peruvian Fish Ceviche Recipe, because that is where it all started 2000 years ago. The Classic Fish Ceviche Recipe from Peru is made with cubes of fresh cod, snapper, halibut, or any firm white fish. It is marinated (cooked) in lime juice, lemon, orange, and grapefruit juice, with lime being the main citrus. Then, mixed with shallots, chili peppers, bell pepper, and fresh cilantro. You can serve with fresh sweet potato, plantain, pita, or tortilla chips, to be enjoyed with friends and family or all by yourself!
I remember the first time I ever tried ceviche. I met a couple from Peru who later became friends. She introduced me to Ceviche and I couldn’t believe that citrus actually cooked the fish. Although, she marinated her ceviche overnight in the refrigerator. So I am preparing the true Ceviche Recipe from Peru that she surprised me with.
What is Ceviche
Ceviche (pronounced “seh-VEE-chay”) is a popular Latin American seafood recipe for raw fish that has been marinated in citrus juice, primarily lime and lemon. Ceviche often includes onions, chilies, cilantro, and tomatoes.
Peru claims the origin of Ceviche, dating back in Lima nearly 2000 years ago. Regardless of where it began, Ceviche is now a popular dish prepared several different ways throughout the Americas. Mexico, Tahiti, Costa Rica, Ecuador, Colombia, Chile, and Peru, all have their own variety of ceviche.
Peru – the classic Peruvian ceviche is made with chunks of raw fish that is marinated in freshly squeezed key lime or bitter orange juice, sliced shallots or onions, chili peppers, salt and pepper. Traditionally, the mixture would have been marinated overnight or for several hours, and served at room temperature with corn and sweet potato.
Here’s the process and how it works:
The acid from the citrus juice converts the proteins in the fish. In other words, the proteins are broken down. Once you place the fish chunks in a bowl of citrus acid, it causes the proteins to reconfigure or break apart. Heat also accomplishes this, and much faster. It make sense to me that someone found a way to utilize locally grown products and cook without a fire.
Ceviche Recipe from Peru Ingredients
- Fish. Tuna, rockfish, halibut, lingcod, snapper, and seabass.
- Chili peppers. Ají Amarillo, chili peppers, serrano or jalapeño peppers would also work.
- Garlic cloves. To season the marinade, the garlic is left whole and smashed.
- Fresh cilantro. If you don’t like cilantro, you can leave it out.
- Salt. It is necessary to enhance the flavor.
- Limes. You will wish you had lime trees. And, don’t even think about making this with concentrated lime juice. FRESH LIME JUICE ONLY!
- Grapefruit and Oranges. The main citrus is the lime, whenever making ceviche. They have a much higher acidity content compared to grapefruit and oranges. I always like to add one of each.
- Shallots. An onion variety that is almost always found in ceviche. You can add red or white onion also.
- Tomatoes. Tomatoes are one of the lesser common ingredients, but I like to add at least a few because they add a nice sweet, mellow contrast to the other ingredients.
- Bell pepper. You can make this recipe with bell peppers, cucumbers, or a mix of each.
- Olive oil. You can drizzle on top just before serving. It adds a nice touch of flavor.
- Hot sauce. If the chili’s don’t make it hot enough for you, you can sprinkle on the hot sauce!
Marinated the fish for at least 4 hours
1 | Marinate (“cook”) the fish. The very first thing you want to do is transfer the diced fish to a large bowl. Add the serrano peppers, garlic, cilantro, and salt to the same bowl and cover with the juice from approximately 10 limes, 1 grapefruit, and 2 oranges. If your fish is not completely covered, add more lime (or lemon juice) as needed until it is completely covered. This will make sure that all of the fish is marinated and cooked evenly.
2 | Allow the fish to cook. Cover the bowl with plastic wrap and transfer to the refrigerator to keep cold. Allow your fish to “cook” for 1-4 hours. Stir and check on the doneness of the fish every 30 minutes to 1 hour.
3 | Soak the shallots. Add the shallots to a separate bowl and cover with hot (not boiling) water and 2 teaspoons salt. Mix well. Allow the shallots to soak for approximately 10-15 minutes before draining and rinsing with cold water. Cover and set aside in the refrigerator until ready to use.
4 | Marinate the tomatoes. Approximately 30 minutes before serving (this can also be done ahead of time) add the shallots, tomatoes, and bell pepper to a new, larger, mixing bowl. Add the juice from approximately 5-10 limes and sprinkle with approximately 1 teaspoon of salt. Mix well to combine. Allow the tomatoes, shallots, and bell pepper to rest for approximately 15 minutes. Drain approximately half the liquid from the bowl, cover, and set aside in the refrigerator.
5 | Check the fish. Check the doneness of your fish. The fish should, at the very least, be completely white around the outside. I prefer my fish to be almost “well done”, but if you prefer a more “medium rare” that’s ok, too.
6 | Combine. Once the fish is ready, remove the smashed garlic cloves. Add the tomato, shallots, and bell peppers to the fish, and combine. Stir in the chopped cilantro and olive oil and several dashes of hot sauce, if desired.
You will often find ceviche served with sweet potatoes and corn, but I chose to make my own sweet potato and pita chips to keep it light. Others may serve ceviche with tortillas, fried tortilla, pita, or plantain chips, or simply scoop right from the bowl with a spoon.
You may want to pair this dish with a nice Fine Wine. Check out the different varieties here.
