South American Cuisine

Ceviche

Cuisine: South American Created by Alejandro Saravia

Most South American countries now have their own version of ceviche, but it is thought to be Peruvian in origin. Basically it is marinated raw fish or crustacean, which is ‘cooked’ by the acidity of citrus juice. Passionfruit and tamarillo have also been used. Using the very freshest of fish is imperative. It is a delightful, refreshing hot-weather meal and reported by some South Americans as a cure for hangover! The following is the Peruvian version of Ceviche

Ingredients

2 fillets of boneless white fish, diced thickly (snapper works well, or you could use prawns)
½ red onion, finely sliced
1 Peruvian chilli (or a long orange or yellow chilli)
Pinch salt and pepper
Juice from 2 limes
1 tbsp finely chopped coriander
1 small, sweet potato
1 tbsp raw sugar
1 stick cinnamon
1 tsp cloves (optional)
Ice cubes

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Preparation

For the Peruvian chilli paste, boil the chilli and peel the skin. Add a little lime juice, sea salt, freshly ground black pepper and in a mortar and pestle grind into a paste.

For the accompanying sweet potato, boil the sweet potato with raw sugar and cinnamon. Leave it to cool and then cut into thick cubes, about 2 cm pieces.

For the salad, combine the diced fish, lime juice and some ice cubes (to keep ingredients fresh) in a metal bowl. Then add the onion, a pinch of salt, a little freshly ground pepper and little chilli paste (not all of it) and mix together. Top with some finely chopped coriander.

In a small shallow bowl place the fish mixture.

Add the cubed sweet potato on the side and serve to eat immediately. The fresher, the better.

Ceviche is often served with Cancha Serrana (dried corn kernels that are roasted and salted).

South American Restaurants

Displaying 10 of 42 South American Restaurants.

Restaurant		Suburb
1.	Sporting Club Hotel	Brunswick
2.	Brazilian Touch Restaurant & Bar	Milton
3.	Enris Restaurant	Hawthorn
4.	BlueFire Churrascaria Grill & Bar	Docklands
5.	Bodega	Surry Hills
6.	El Gaucho	Fitzroy North
7.	Favela	Potts Point
8.	Fiesta on Oxford	Bondi Junction
9.	Churrasco	Coogee
10.	LuLo	Hawthorn

19 Apr 2012 07:02 AEST

Ariel

PERU

We DO use clove and sugar...

Got to this website from a comment on the BBC site... I see some of my fellow countrymen saying "we do never put clove or sugar in the ceviche..." Well, right, we don't put that onto the fish itself, but we many times boil the sweet potatoes with clove and sugar. We sometimes even let them soak in orange juice so that the sweet potatoes get VERY sweet. So, as a Peruvian myself, I must say this ceviche (or sebiche, cebiche, seviche, all spellings accepted!) is more than just fine!

16 Jan 2012 01:16 AEST

Rosa Luz

Narwee Sydney

That recipe is not peruvian ceviche AT ALL

SUGAR ?? CINAMON CLOVE ?? PLEASE dont do this to our peruvian food . We never put those ingredients in our ceviche AT ALL. Please check recipes of ceviche Gaston Acurio is the best chef in Peru . You must be joking jeje. Thanks for promoting our food that is amazing and Peru welcome everyone to visit. Thanks Alejandro and everyone please dont take it bad my comment. :)

23 Feb 2010 05:58 AEST

raft

kings cross,sy

Why not peruvian in food Safari???????

the Peruvian food, is not so much promoted but more and more it is celebrated in the world. Until the moment the second best one and between the best ones is always considered. Ceviche its peruvian . Why not Peruvian food in " safari foods" or Australia ? I run from mexico to chile, i knew best its peruvian. I enjoyed all the peruvian coast, so delicious. The support of peruvian ceviche is the great natural flavor of sea-fish and the amazing aji, aji limo, rocotto more than 400 varieties!

14 Dec 2009 08:47 AEST

Sally

Fadden

No Flash backs!!

I just arrived back from the most amazing journey of my life to date. The true taste of Peru and the coast of Chile is echoed in the most simple and spectacular taste of Ceviche... A little old lady throwing together an amazing plate in 20 seconds that has your taste buds absolutely reeling for more. I have no idea if this dish can ever take me back to those little carts or the fabulous parties but I say hit up the doses of chilli, lemon, continental parsley and onion and you cant go wrong!!=)

08 Nov 2009 11:16 AEST

Soraya

NSW

That's not ceviche

If you are going to have a category call South American cooking you may want it add the country at the beginning of the piece. I am Chilean and let me tell you our Ceviche is very different. For start the onion are suppose to be finely chopped, there is no adding of Crazy ice cubes(dilutes the yummy citricy juice), it also has garlic chili, coriander and red capsicum and lots of lemon juice. Then we put it in the fridge for at least 3 hours for the flavor to infuse...

08 Sep 2009 08:19 AEST

Ella Dixon

Syd

que rico!

I think ceviche is delicious and even tho i havent tried this recipe im glad that someone has given me a basic idea of how to make it, its not always easy to find a good restaurant and its nice to cook at home sometimes.. i think if u think u can make a better one, get in contact with SBS and teach us yourself... stop with the negativity eh... ignore the rating as like i said, i havent made it...

16 May 2009 01:24 AEST

Jorge

Crows Nest

Words of support

C'mon! Alejandro's version of ceviche was good, excellent effort with a personal touch, we will never agree what is the real ceviche or the garnishes that should go there.., there are so many variations and each one of them is excellent according to the region. He is one of the few real professionals that is working hard to give our Gastronomy a place in the Australian map after the massive effort from the so called Peruvian eateris around Sydney to give our food a real bad name..!

06 May 2009 01:23 AEST

Roberto Arrisueno

Australia

Absolutely right !!

Yes, many things have changed in the way the peruvian food is cooked and presented these days but then call it modern ceviche or whatever but not a typical tradicional ceviche or as the article says, quote " The following is the Peruvian version of ceviche" .Any other dish that is presented by this program from any other country will portray the most tradicional ways of cooking and that is all I am defending. I have tried Alejandro's ceviche and it is good but not the original dish. Sorry Mary A

19 Apr 2009 08:45 AEST

Mary Ann

Newport Nsw

Support your countrymen! and get real...

It is so easy to critize and I wonder if the ones that say this ceviche is to your standard. If you have travelled recentlu to Peru there has been a transformation at how the ceviche is prepared. In any case it is done to the taste of who is eating and you also need to ajust dishes for the AUtralian palate. what can be fien for a Peruvian it not be for Aussies. Get real an please at least support your contrymen!

06 Feb 2009 07:04 AEST

Roberto

Frenchs Forest

Ceviche

Continuing....... The ceviche cooked with recipe shown I'm sure tastes beautiful !! but it should be called as Alejandro's variation that is not a typical ceviche from any region. All said I wanted to let all readers know I grow the peruvian yellow chilli and rocoto. Now I have about 15 "AJI" plants diff sizes from 15 to $50. and some "Ajies" @ $55.00 Kg fruit are just starting to ripe. Call Roberto 0412463272 or rhumau2@optusnet.com.au. Cheers !!

06 Feb 2009 05:35 AEST

Roberto

Frenchs Forest

Dreadful ceviche recipe

I am peruvian and have travelled all the peruvian caost up and down. There is many excellent recipes depending on the region you taste it from. I have prepared many of the different styles and they are all beautiful when freshly made. Now, the above recipe is dreadful and the comment "it is thought to be of peruvian origin" ouch !! it hurts, these people should research more. Has anybody tried "Black scallops ceviche and Chinguirito ceviche" from the north....or "Abalone (chanque) ceviche" Yum !

03 Feb 2009 03:52 AEST

Vlad

Epping

bad ceviche

I lived in Peru for 5 years and let me tell you, this attempt of ceviche is a very poor one, why mess with fresh flavours, where are the corn, the potatoes or the cancha? why using a variety of chillies that probably we cannot find anywhere in Australia? the adding of the ice is a nice touch as long as your ceviche has consistency in the juices, yours look really watery. Improve your communication skills mate, long way to go, good effort, nevertheless wrong person for such a big job..

24 Jan 2009 10:33 AEST

Mary Ann

Newport Nsw

Ceniche

I have tried Alejandro's cebiche is perfect and nothing wrong! But of course you make it to your taste. You don't use spinach only lettuce if you wish. Lucia why don't you write in English so everybody can understand , this web is in English!

23 Jan 2009 02:04 AEST

Lucia

Cheshire

Ceviche

Compatriotas peruanas como dicen ambas ese ceviche no es el mejor exponente de lo que es la cocina peruana, pero debemos de esta orgullosas que lo han dicho correctamente el Ceviche es Peruano. Ahora respecto al origen del ceviche yo personalmente considero que es como la Marinera que una la baila con su gracia y encanto personal un poquito de choclito, a lo mejor el camotito glaseadito para que este mas sobroso y su lechuguita. Ojala la proxima consulten con Cucho La Rosa y Gaston Acurio.

06 Jan 2009 01:23 AEST

Maria

Tully

Ceviche

Agree with Sanny this is not the original recipe for the peruvian ceviche. The best and the only one in the world. Go to youtube and look for Gaston Acurio the best peruvian Chef, he will show you how to prepare the original peruvian CEVICHE, and if you like peruvian food look in there all the delicios dishes the peruvians can prepare.

17 Dec 2008 08:44 AEST

sanny

north ryde

No way

I think next time you better find a better chef who can make a really good ceviche the same as the Peruvian festival,That was a real ceviche!!!!!!!!!!!!!!!!

09 Dec 2008 02:51 AEST

sophie

hornsby

perfect summer dish!

i had to make this after i tried it at the Peruvian festival featured in this episode because it was the best thing i had tasted in a long time! the combination of fresh, melt in your mouth fish with lemon and lime juice and chilli is perfect for this summer.

07 Dec 2008 01:31 AEST

Gladesville

Gr8 recipe!

What kind of spinach does she use? Also where can i find these Dolsot bowls in Sydney?

06 Dec 2008 07:05 AEST

rose duffy

bonalbo

delicous

lovely great reciepe great for my sweet tooth

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