in Latin America

Ceviche from Peru

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Ingredients for 2 servings:

  • 250 g fish fillet(s) (sea bass), very fresh
  • 1 small red chili pepper(s)
  • 2 small shallots
  • 2 lemons, juice
  • Salt and pepper, white
  • 1 pinch of cayenne pepper
  • 1 handful of coriander leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

It’s recommended to remove all bones from the fish and cut it into pieces roughly the size of almonds. Finely chop the chili peppers and shallots. Mix everything together, pour over the lime juice, season with salt, pepper, and a little cayenne pepper, mix again, and scatter the cilantro leaves evenly over the fish. Place in the freezer for 1-2 hours. The lime “cooks” the fish; it doesn’t need to be fried or steamed; it can be served as is. Sweet potatoes go best with this dish. I like to drink a Pisco Sour with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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