Peruvian Recipe: Ceviche

Peruvian Recipe: Ceviche, Aracari Travel

The national dish of Peru is, without doubt, the spicy marinated fish dish that is Ceviche! As diverse as the peoples of Peru, Ceviche can be prepared according to various recipes. No matter which recipe you follow, the common elements will always use a combination of fresh fish, citrus and some spice.

Pretty much all the cultures of Peru stake a claim to the invention of Ceviche, whether you believe it goes back to the Pre-Hispanics, the Inca’s and their salted fish or the Spanish and their lemons, no one really knows. Despite its complex lineage, the dish is beloved all around Peru. It’s important to eat ceviche immediately and always prepare it with the freshest fish possible. The marinade, known as ‘leche de tigre’ (tiger’s milk) among Peruvians, will ‘cook’ the raw fish as you bring it to the table. If you like, you can use a small spoon to enjoy the marinade juiced the remain after eating the fish. Peruvian’s say the tiger’s milk has the power to cure a hangover.

Below you’ll find the ingredients and recipe for the dish, which Aracari’s gastronomic advisor Maria Julia Raffo will be demonstrating in a video on Aracari’s Instagram channel. We’ll be publishing the video at 12 midday CST (Lima Time) on Friday 13th November, so why not stock up on these ingredients, watch our video and prepare yourself a Peruvian treat for the weekend!

Ingredients:

  • 1 3/4 Ib (800g) of Fresh Scallops (Alternatively you can use Sea Bass or Flounder fillets)
  • 1 red onion (sliced very thinly)
  • 1/2 teaspoon red ají limo paste
  • 1/2 teaspoon yellow ají limo paste
  • Juice of 16 key limes
  • Salt

To serve:

  • 1 boiled ear of corn (cut into rounds), Boiled sweet potato, Lettuce leaves

Tailor Made

Peru with Flavor

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10 Days / 9 Nights

Method:

Cut fish into bite-sized pieces and mix together with onion in a large bowl Wash onion and fish and drain well. Season with salt and the chilli pastes.

Now, toss the fish quickly in lime juice. Refresh by adding a couple of ice cubes, mixing well and removing immediately before they have a chance to melt. Serve ceviche immedietly in a depp dish, accompanied by boiled sweet potatoes,  fresh corn and lettuce.

Cooks note: Ají amarillo can be difficult to find in the UK, but it is possible to order it as a paste from Amazon and other specialist retailers.

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