Ceviche (Peru)

Cooking Time: 60 minutes

Ceviche, a dish that originated in Peru where it holds the status of a national treasure, has become a beloved staple throughout Central and South America. Each region adds its own unique twists, incorporating local ingredients and flavors to create distinctive variations. Traditionally, ceviche features fresh fish or seafood "cooked" in tangy citrus juice, often lime or lemon, which imparts a refreshing, bright flavor.

Beyond the fish, classic ceviche includes thinly sliced red onions, diced tomatoes, fresh cilantro, and chopped peppers like jalapeños or habaneros for a touch of heat. Many variations enhance the dish further with additions like avocado, cucumber, or mango, adding layers of flavor and texture. Finished with a light seasoning of salt, pepper, and sometimes a hint of chili or garlic, ceviche is a vibrant, flavorful dish that’s both satisfying and refreshing.

---

Ingredients (Serves 4)

• 1 lb fresh white fish (such as sea bass, snapper, halibut, or tilapia), cut into small cubes

• 1 cup fresh lime juice (about 8-10 limes) and 1/2 cup fresh lemon juice (optional for a flavor mix)

• 1/2 red onion, thinly sliced

• 1 medium tomato, diced (optional)

• 1 small jalapeño or serrano pepper, finely chopped (adjust for spice level)

• 1/2 cup fresh cilantro, chopped

• Salt and pepper to taste

• Optional: 1/2 cup cucumber or avocado, diced (for extra texture)

---

Instructions

Step 1: Prepare the Fish

1. Cut the fish into small, even cubes (about 1/2-inch pieces).

2. Place the fish in a large glass or ceramic bowl (avoid metal, as the acidity may react with it).

Step 2: Marinate in Citrus

1. Pour the lime (and lemon, if using) juice over the fish, ensuring it’s fully submerged. The acidity from the citrus will "cook" the fish.

2. Cover the bowl and refrigerate for 15-30 minutes for tender fish or up to 1 hour for a more firm texture. You’ll know the fish is ready when it turns opaque.

Step 3: Add Vegetables and Season

1. Once the fish is "cooked," drain some of the citrus juice if you prefer a less tangy ceviche.

2. Add the red onion, tomato, jalapeño, and cilantro to the fish.

3. Season with salt and pepper to taste and gently mix.

Step 4: Serve and Garnish

1. Garnish with fresh avocado, cucumber, or a little extra cilantro if desired.

2. Serve immediately with tortilla chips, tostadas, or lettuce cups.

Tips

• Freshness: Use the freshest fish possible for the best flavor and texture.

• Chill: Keep ceviche refrigerated until serving and consume within the same day for optimal freshness.

• Adjust spice: For a milder flavor, remove the seeds from the pepper, or add extra if you enjoy heat.