Recipes: How to Make Homemade Peruvian Ceviche

Peruvian food holds a special place in my heart, easily ranking among my top five global cuisines. The vibrant colors and the variety of flavors are simply irresistible. Today, we’re bringing the magic of Peruvian cuisine into our kitchens with a classic: homemade Peruvian ceviche. Ceviche is one of those dishes I always order at a Peruvian restaurant, and I wanted to recreate it at home.

I remember my first encounter with ceviche nearly 20 years ago. It seemed like an intimidating culinary feat. But thanks to my friend Jimmy, my “Peruvian food whisperer” from Lima, I learned the secrets behind this iconic dish. He patiently guided me through the nuances, sharing family traditions and local insights.

Is making homemade Peruvian ceviche hard?

Preparing ceviche at home is relatively easy. The beauty of homemade Peruvian ceviche lies in its simplicity. Once you master the technique, you can whip up this healthy and visually stunning dish in under 30 minutes without turning on the stove! It’s a colorful, healthy dish that will impress your dinner guests.

I’m channeling Jimmy’s expertise in this post, just like in my video. We’ll explore how to create a tangy marinade starring the unique ají amarillo and delve into the essential accompaniments: sweet potatoes and the irresistible crunchy cancha. I’ll also guide you through sourcing the best fish and preparing the traditional garnishes that elevate your homemade Peruvian ceviche into a culinary masterpiece.

What is Ceviche?

Ceviche is a Peruvian seafood dish where fresh, raw fish is ‘cooked’ in citrus juices, primarily lime. This tangy marinade, enhanced with chili peppers, red onion, and cilantro, transforms the fish’s texture and flavor. Although ceviche originates in Perú, other countries like Ecuador and Mexico also have their versions of ceviche. Since I’m Puerto Rican, I don’t discriminate! However, the Peruvian ceviche will always be my favorite.

How to create the perfect Peruvian ceviche marinade

The marinade is the soul of our ceviche. It’s what transforms raw fish into a flavorful delight. The acid in the lime juice “cooks” the fish and brings out that fresh flavor.

What is ají amarillo?

Let’s take a moment to discuss this essential ingredient. The ají amarillo is a Peruvian chili pepper celebrated for its vibrant yellow-orange hue and unique flavor profile. It’s not just about heat; it’s about a fruity, slightly spicy, and almost citrusy taste integral to Peruvian cuisine. When used in ceviche, it adds a refreshing and invigorating complexity. You can find it frozen at Latin supermarkets or in ají amarillo paste. Don’t skip or substitute this ingredient! It’s essential for an authentic Peruvian ceviche. You can order the ají amarillo paste online if you don’t live close to a Latin supermarket.

Key ingredients to make the best homemade Peruvian ceviche:

Celery’s Freshness: A subtle addition that adds a crisp, refreshing note.

Ginger: After I made the video, I made ceviche with Jimmy again, and he suggested adding a bit of ginger. It was delicious; I will add ginger to my ceviche from now on!

Fresh Lime Juice: Freshly squeezed lime juice is crucial for that signature zing–this is another non-negotiable. I love my IMUSA lime squeezer. For the video, I forgot to pack mine, and I had to squeeze the limes by hand. It was not fun!

Selecting the Fish: Freshness is Key for Homemade Peruvian Ceviche

For the best homemade Peruvian ceviche, freshness is paramount. Opt for a firm, white fish like dorado, sea bass, or corvina. Purchase it on the day you plan to make your ceviche and ensure it’s of the highest quality.

Cut the fish into uniform cubes and gently combine it with the marinade and minced garlic. Set a timer for five minutes; over-curing will compromise the texture.

Authentic Garnishes for Homemade Peruvian Ceviche: Sweet Potato & Cancha

Garnishes are integral to the ceviche experience. I love ordering Ceviche at Peruvian restaurants because it’s so colorful, and each garnish brings something unique to the plate:

• Sweet Potatoes: Boiled and sliced, they add body to the dish, turning it into a complete meal.
• Cancha: Fried salted corn kernels offering a delightful crunch.
• Red Onion: Thinly sliced and soaked in cold water for a sharp, tangy note.
• Cilantro: Freshly chopped for a vibrant, herbaceous finish.

Assembling Your Culinary Creation: Homemade Peruvian Ceviche

Once the fish is cured, transfer it to a plate with a slotted spoon, allowing some marinade to cling to it. Artfully arrange the garnishes around the fish. Add a sprinkle of sea salt and perhaps a few slices of ají amarillo pepper for extra spice.

Making homemade Peruvian ceviche is a journey of flavors, a tribute to the vibrant culinary heritage of Peru. I hope you’re inspired to bring a taste of Lima into your kitchen. Try my other Peruvian recipes like Aji de Gallina and Causa rellena at home!

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