Ceviche recipe

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Rating:

2.5/ 5 stars 41 Votes
  • Cuisine: South American

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).
 

If you enjoyed this Ceviche recipe then browse more South American recipes, seafood recipes and our most popular hainanese chicken rice recipe.

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Comments (18)

Previous Page 1 | 2 | 3 | Next
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. :)
Agree(0 people agree)
Disagree(0 people disagree)
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!
Agree(3 people agree)
Disagree(0 people disagree)
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!!=)
Agree(1 people agree)
Disagree(0 people disagree)
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...
Agree(5 people agree)
Disagree(10 people disagree)
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...
Agree(4 people agree)
Disagree(0 people disagree)
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..!
Agree(3 people agree)
Disagree(0 people disagree)
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
Agree(0 people agree)
Disagree(3 people disagree)
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!
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