John Myers
Ceviche Peruano
The perfect Ceviche Peruano recipe with a picture and simple step-by-step instructions.
For the marinade:
- 700 g Grouper
- 1 kg Limes
- Sea salt
For the sauce (Leche de Tigre):
- 1 cup Fish broth
- 0,5 cup Lime juice
- 0,5 stalk Celery
- 0,5 Red Onion
- 10 g Fresh ginger
- 1 Yellow pepper (Chili from Peru)
- 0,5 Fresh coriander
For the set:
- 2 Camotes
- 1 Rocoto (chilli from Peru)
- 1 Choclo (Peruvian corn on the cob)
- 0,5 Red Onion
- Coriander
- 1 cup Roasted corn kernels
- 1 Lettuce
-
Boil the camotes and choclo in hot water until tender (about 30 minutes). Then peel the camotes and cut into slices. Remove the corn kernels from the cob. Finely chop the rocoto and half the onion. Then set the ingredients aside until ready to serve.
-
Squeeze the limes and chill the juice. Reserve half a cup for the sauce.
-
Cut the fish fillet into cubes of about 1 cm and chill immediately. Place the smaller pieces or leftovers in a blender. Blend together with the chopped Aji Amarillo, ginger, celery, coriander, fish stock and 1/2 cup of lime juice until you have a creamy sauce (leche de tigre). Season with salt and chill.
-
Marinate the fish fillet with the lime juice in the refrigerator 15 to 20 minutes before serving. Before serving, drain the lime juice from the fish.
-
Serve the fish with the sauce on a large lettuce leaf and garnish with a tablespoon each of corn, a slice of camote, chips, rocoto, coriander leaves and onions.
Facebook Comments