Peruvian Ceviche
This is a traditional Peruvian dish that is a summertime staple in our house. The raw fish is marinated in lemon juice for around 3 hours (or longer). Over this time the citric acid in the lemon 'cooks' the fish without heat. The texture is amazing, very tender, and melt in the mouth, the perfect introduction to eating raw fish. We love it, hopefully you will too (or already do). Although I have been making this recipe for many years, my sister lives in Peru and during her visit home last year she showed me a trick of two on how to make a 'true' Peruvian Ceviche.
Ingredients
- 500 g firm white flesh fish - I used Southern King fish - the key is fresh fresh fresh so ask you fishmonger
- lemon juice - enough to cover the fish this will depend on the juiciness of your lemons - I used 4 lemons
- generous pinch of sea salt
- ~ ~ ~ ~
- 2 chopped tomatoes
- 1/2 thinly sliced red onion
- finely chopped red chilli to taste - I used half a chilli
- handful of chopped flat leaf parsley or coriander
Instructions
- Cut the fish into small bite-sized pieces, about 1cm cubes. Put in a bowl and squeeze over the lemon juice until the fish is just covered. Add the salt and combine well. Now cover and put into the fridge for at least 3 hours (the longer the better, we find the leftovers for lunch the next day are the best). Give it a stir every now and again.
- When ready to serve, mix through the remaining ingredients. Check the seasoning, adding more salt if needed. Serve with Quinoa Salad - recipe follows.