Cookbook:Ceviche of White Fish (Cebiche de Pescado)
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Cookbook | Ingredients | Recipes | Cuisine of Peru
|Ceviche of White Fish (Cebiche de Pescado)|
Ingredients[edit | edit source]
Ceviche[edit | edit source]
- 4 pounds (1.8 kg) of white fish (mahi mahi is an excellent choice), although most fish will work
- juice from about 8 large sour green limes
- 3 ají limo peppers, diced
- 3 finely-diced rocoto peppers or habanero peppers
- Salt to taste
- Pepper to taste
- 3 large onions, julienned
- 1 bunch finely-chopped cilantro
- 1 clove garlic, chopped
Sides[edit | edit source]
- 3 lettuce leaves per plate
- 16–24 corn cobs cut into 2-inch (5 cm) pieces, cooked as usual
- 5–6 sweet potatoes, boiled and peeled
Procedure[edit | edit source]
- Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.
- Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold cook” them; leaving it for too long will "overcook" the fish. You should have enough lime juice to completely cover the fish.
- Add the onion and mix gently.
- Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato.
Notes, tips, and variations[edit | edit source]
- Ceviche can be eaten as an entrée as well. In this case, this will be enough for about two people.
- More traditional recipes call for much less marinating. In fact, some will marinate it for as little as 10 minutes total (basically just the time it takes to get the sides ready). If marinating for a small amount of time be aware that the acidity of the lime is the only thing that "cooks" the fish.