Peruvian Cerviche Recipe
Classic Peruvian Ceviche Recipe (Easy & Fresh) Make authentic Peruvian ceviche at home with fresh fish, lime juice, red onions, and a spicy kick. This healthy, no-cook ceviche recipe is perfect for summer, meal prep, or a light appetizer. What Is Ceviche? Ceviche is a no-cook seafood dish made by marinating fresh fish in citrus juice—typically lime or lemon. Originating in Peru, it's a refreshing, flavorful dish often served with red onions, cilantro, and chili peppers. Why You’ll Love This Ceviche Recipe Light, fresh, and healthy No cooking required—perfect for summer Packed with protein and vitamin C Ideal as an appetizer, lunch, or party snack Easy to customize with shrimp, scallops, or other seafood Ingredients 1 lb fresh firm white fish (sea bass, snapper, halibut, or tilapia), diced ¾ cup fresh lime juice (about 6–8 limes) ½ small red onion, thinly sliced 1 jalapeño or aji amarillo, minced (optional for heat) 1 tbsp fresh cilantro, chopped Salt to taste Optional: diced avocado, corn, or sweet potato for serving How to Make Ceviche – Step-by-Step Step 1: Prepare the Fish Cut fresh fish into small, even cubes. Make sure it’s sushi-grade or very fresh. Pat dry before marinating. Step 2: Marinate in Lime Juice Place fish in a glass or ceramic bowl. Add lime juice, making sure fish is fully submerged. Cover and refrigerate for 20–30 minutes, until the fish turns opaque (indicating it’s "cooked"). Step 3: Add Remaining Ingredients Drain most of the lime juice, leaving a little behind. Add red onions, chopped cilantro, chili, and salt. Toss gently. Step 4: Serve Fresh Serve immediately with corn chips, lettuce cups, or over tostadas. Garnish with avocado or serve with boiled sweet potato and corn for a traditional Peruvian touch. Tips for the Best Ceviche Use ultra-fresh fish, preferably sushi-grade Don’t marinate too long—30 minutes is enough For extra heat, add aji limo or habanero Chill ingredients for a crisp, refreshing result Ceviche Variations Shrimp Ceviche: Parboil shrimp for 1 minute before marinating Tuna or Salmon Ceviche: Use sashimi-grade and dice small Mexican-style: Add tomato, cucumber, and hot sauce FAQs Q: Can I use frozen fish? A: Yes, but it must be thawed and labeled sushi-grade for safety. Q: Is ceviche safe to eat? A: When made with fresh, high-quality fish, ceviche is generally safe. Always source responsibly. Q: How long does ceviche last in the fridge? A: Best eaten fresh, but can be stored up to 24 hours max.
2025-05-13 07:59:57 - monzoorskitchen.blospot.com