Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, peruvian ceviche. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Serve the Peruvian Ceviche in small bowls or small glasses for an appetizer, or over rice or tender greens for a light refreshing meal. Ceviche is a classic Peruvian fish dish that everyone is going crazy for at the moment and Gizzi finds out why! It's so fresh and easy to make.

Peruvian Ceviche is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Peruvian Ceviche is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook peruvian ceviche using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Peruvian Ceviche:

1. Prepare 250 grams seabass
2. Take 8 limes
3. Make ready 8 cilantro stalks
4. Take 1 garlic clove
5. Make ready 5 mm ginger
6. Prepare 100 grams sweet potato
7. Take 1 red onion
8. Make ready 2 tsp aji amarillo paste

Ceviche is the best known Peruvian dish. This popular seafood dish claims origins in Lima, Peru but is found in many coastal areas throughout Latin America such as Ecuador, Chile, Mexico, and Colombia. This classic Peruvian ceviche recipe pairs a high-quality white saltwater fish with citrus juices, salt, hot peppers, onions Like carpaccio, ceviche is a raw fish recipe that modern cooks just love to play with. This Peruvian ceviche is made with a mix of shrimp and tilapia, and is made spicy with the addition of a habanero pepper.

Instructions to make Peruvian Ceviche:

1. Roughly chop half the cilantro, the garlic and the ginger. Put it in a bowl.
2. Squeeze the juice of 8 limes and mix it into the bowl with the cilantro, garlic and ginger. Set aside for 5-10 minutes.
3. Dice the sweet potato. Boil until cooked but not too soft. Cool in cold water.
4. Cut the red onion in half. Thinly slice into half rings. Put the slices in a bowl with cold water for 5 minutes. (this helps get rid of the sharp raw onion flavor)
5. Pass the marinade through a colander to remove the cilantro, garlic and ginger. Add the aji amarillo and some salt to taste.
6. Cut the seabass into strips about 2x1 cm. Add a pinch of salt and mix
7. Mix the marinade in with the seabass. Let it sit for 10-15 minutes. The acidity of the lime will 'cook' the fish. In the meantime, cup the rest of the cilantro leaves.
8. After the fish has 'cooked', mix in the sweet potato, cilantro and onions in with the fish. Serve and easy immediately. Optional: garnish with toasted corn kernels.

A garnish of potato slices guarantees an authentic Peruvian dish! Peruvian ceviche is one of my all time favorites and the national dish of Peru. It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero). Versions of this dish, Lima's iconic ceviche, are served around the city at beaches, parks, and markets.

So that’s going to wrap it up with this special food peruvian ceviche recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!