Peruvian Ceviche Food

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SIMPLE PERUVIAN CEVICHE



Simple Peruvian Ceviche image

The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste. I am not a cilantro fan, but this is the only recipe in which I will tolerate cilantro.

Provided by Susan 2

Categories     Tilapia

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed
8 -10 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, thinly sliced and rinsed

Steps:

  • Combine all ingredients except red onion and mix well.
  • Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
  • Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
  • It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

Nutrition Facts : Calories 188.9, Fat 2.8, SaturatedFat 0.9, Cholesterol 75.7, Sodium 470.2, Carbohydrate 13.2, Fiber 3.1, Sugar 2.7, Protein 31.6

PERUVIAN CEVICHE



Peruvian ceviche image

During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant - it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you've got mega fresh fish it's an absolute dream and delight to make and eat.

Provided by Jamie Oliver

Categories     Quick fixes     Jamie's America     Seafood     Alfresco     Dinner Party     Romantic meals     Peruvian

Time 20m

Yield 4

Number Of Ingredients 10

1 red or yellow pepper
2 spring onions
400 g skinless sea bass, lemon sole or snapper, pinboned, from sustainable sources
juice of 3 lemons
1-2 fresh red chillies
8 sprigs of fresh mint
8 sprigs of fresh coriander
1 punnet of mustard cress
a few fennel tops, (optional)
extra virgin olive oil

Steps:

  • Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
  • Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
  • Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
  • Pop the lid on and place in the fridge to chill - this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
  • You can assemble the ceviche just before your guests are ready to eat, but it's important that you don't leave the fish marinating for too long - you don't want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
  • Throw most of the herb mixture into the bowl with the fish and very quickly toss it together - no more than 10 seconds.
  • Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
  • Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

Nutrition Facts : Calories 146 calories, Fat 6.4 g fat, SaturatedFat 1 g saturated fat, Protein 20 g protein, Carbohydrate 2 g carbohydrate, Sugar 1.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre

PERUVIAN FISH CEVICHE



Peruvian Fish Ceviche image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
1 quart water, boiled and chilled
1 red onion, cut in 1/2 lengthwise and sliced thin
1 aji amarillo, rib and seeds removed, diced
1 clove garlic
Salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
2 teaspoons finely chopped cilantro leaves
2 ears corn, cut in 1/2
1 sweet potato, sliced 1/4-inch thick
2 tablespoons canola oil
1 head butter lettuce
Japanese seaweed, for garnish

Steps:

  • Have grill pre-greased and preheated to medium-high.
  • Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
  • Add onions to remaining chilled water and let soak.
  • Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
  • Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
  • Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
  • When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

CEVICHE - THE ESSENTIAL PERUVIAN FISH DISH



Ceviche - The Essential Peruvian Fish Dish image

Delicious sea fish marinated in lime juice and chilli, with red onion, hot peppers, thinly sliced plantain, and wedges of sweet potato.

Provided by Eat Peru

Categories     Lunch     Main Course     Main Dish     Starter

Number Of Ingredients 11

1 kg white fish fillet (Mahi-Mahi)
1/2 kg lemon
1/2 kg lime
1 small purple onion
3 medium peppers (habanero red peppers)
1/2 cup fresh coriander
1 teaspoon ginger (grated)
Salt to taste
2 medium sweet potatoes
1 cup yellow corn
plantain chips

Steps:

  • Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
  • Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
  • This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is "cooking" and turn gently so that each piece gets plenty of contact with the lime juice.
  • While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.
  • Peel the plantain and cut in half, crosswise. With the help of a potato peeler cut the plantain into very thin slices. Place the slices or chips in a pan with enough oil to deep fry them. Make sure they don't touch. With a wooden pallet, stir from time to time. Carefully remove the plantain from the oil and place them on a plate covered with absorbent paper.
  • Wash the red peppers and onion. Open the peppers, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.
  • Remove the ceviche from the refrigerator - the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.
  • Remove the ceviche from the refrigerator and place in cups or small plates. Serve with the plantain chips, and sweet potatoes. Sprinkle with some coriander and ají limo chili pepper.

Nutrition Facts : Calories 403 kcal, Carbohydrate 57 g, Protein 40 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 136 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving

CEVICHE PERUANO



Ceviche Peruano image

This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over.

Provided by Ana O.

Categories     Appetizers and Snacks     Tapas

Time 2h10m

Yield 8

Number Of Ingredients 13

2 potatoes
2 sweet potatoes
1 red onion, cut into thin strips
1 cup fresh lime juice
½ stalk celery, sliced
¼ cup lightly packed cilantro leaves
1 pinch ground cumin
1 clove garlic, minced
1 habanero pepper, seeded and minced
Salt and freshly ground pepper to taste
1 pound fresh tilapia, cut into 1/2-inch pieces
1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
1 bibb or Boston lettuce, separated into leaves

Steps:

  • Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
  • Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
  • Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
  • To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 28.8 g, Cholesterol 107.3 mg, Fat 2 g, Fiber 4 g, Protein 26 g, SaturatedFat 0.4 g, Sodium 167.8 mg, Sugar 4.8 g

PERUVIAN CEVICHE



Peruvian Ceviche image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

4 Roma tomatoes, seeded and diced
2 stalks celery, chopped into small cubes
1 cucumber, peeled, seeded and chopped into small cubes
1 red onion, diced
1/2 cup roughly chopped fresh cilantro
1/2 cup lime juice (3 to 4 limes)
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
One 15-ounce can white corn, drained
2 tablespoons aji amarillo paste
3 bay leaves
Juice of 2 limes
Kosher salt and freshly ground black pepper
1 pound large shrimp (21/25), peeled and deveined
2 to 3 avocados, diced
Fried Peruvian corn, such as Amazonas, for serving (see Cook's Note)

Steps:

  • For the salsa: Combine the tomatoes, celery, cucumber, onion and cilantro in a mixing bowl.
  • Add the lime juice, ginger, garlic and salt and pepper to taste. Add the corn and aji amarillo paste. Mix well.
  • For the ceviche: In a separate bowl, add the bay leaves, lime juice, some salt and pepper and 5 cups water. Add the shrimp and toss to coat. The citric acid in the lime juice will cook the shrimp in about 3 to 5 minutes. Once the shrimp turn opaque, take them out and place them on ice to stop the cooking process.
  • To serve, place some avocado on each plate. Top with 6 to 7 shrimp and some of the salsa. Garnish with some Peruvian corn.

PERUVIAN MIXED CEBICHE (CEVICHE MIXTO)



Peruvian Mixed Cebiche (Ceviche Mixto) image

Make and share this Peruvian Mixed Cebiche (Ceviche Mixto) recipe from Food.com.

Provided by cherrylips4923

Categories     Peruvian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

3 fish fillets (flounder or sea bass)
12 cooked shrimp (cooled)
1 red aji limo chile (red peruvian peppers can be found at south american stores, with or without veins depending on how s)
1 yellow aji limo chile (remove veins)
1 1/2 cups lime juice (do not squeeze limes fully to avoid bitterness, squeeze about halfway)
1 cooked sweet potato (optional)
1/4 bunch cilantro (leaves only)
1/2 red onion (thinly sliced)
sea salt
6 ice cubes
1 cup white corn kernels (previously boiled and cooled, this better known as giant white cusco corn, also optional)

Steps:

  • The night before or a few hours before boil shrimp, sweet potato and corn on separate containers. Refrigerate.
  • If you cannot find aji limo chilies then habanero peppers will do fine.
  • You can add an assortment of cooked seafood on this recipe, this is a shrimp and fish ceviche.
  • Cut fish filets into small cubes.
  • Use the tip of the aji chili to rub the bottom of the glass or plastic bowl you wil be using.
  • Thinly dice aji chili.
  • In glass bowl, add fish, 6 ice cubes, and lime juice. Salt to taste. Stir.
  • Let fish cook in lemon juice for about 15 minutes and remove ice cubes,.
  • Add aji peppers to taste, add shrimp, stir.
  • Chop up cilantro leaves and incorporate, stir.
  • Add sliced red onions, refrigerate for about 15 more minutes.
  • Serve accompanied with corn and sweet potato. (optional).

PERUVIAN CEVICHE



Peruvian Ceviche image

Ceviche is Peru's national dish. Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy. Versions are also sold from mobile vending wagons pushed along the dusty streets of the capital's shantytowns and at fine eating establishments in the most affluent residential areas. This one, with its spicy red peppers and tart lemon juice, would go well with corn and sweet potatoes, a light and refreshing meal.

Provided by Nathaniel C. Nash

Categories     dinner, easy, lunch, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 ears of corn
1 large sweet potato
2 pounds of fresh sole or sea bass, cut into half-inch cubes
2 teaspoons crushed garlic
2 teaspoons chopped coriander
2 teaspoons spicy red chili pepper, chopped in a blender
Juice of 8 to 10 small lemons
Salt and pepper to taste
4 large leaves of lettuce
2 medium onions, thinly sliced
1 large hot red pepper, sliced into quarter-inch rings

Steps:

  • In separate pots, boil the corn and the sweet potato until tender. Peel the sweet potato. Let both cool, then cut corn into 2-inch sections and potato into 1-inch sections.
  • Place cubed raw fish in a bowl with the garlic, coriander and chili pepper. Add enough lemon juice to cover the fish. Season with salt and pepper. Let marinate for 10 to 45 minutes, until the fish is milky white.
  • For each serving, place a mound of the fish on a leaf of lettuce. Top with onions and a ring of red pepper, and add corn and sweet potato.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 6 grams, Fiber 8 grams, Protein 47 grams, SaturatedFat 1 gram, Sodium 1239 milligrams, Sugar 10 grams

PERUVIAN CEVICHE



Peruvian Ceviche image

This Peruvian ceviche recipe is loaded with flavor. Every single bite is uniquely delicious. It is sure to wake up all of those taste buds! -Melissa Rodriguez, Melissa is Hungry

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 5 servings.

Number Of Ingredients 13

1-1/2 pounds halibut, tilapia or mahi mahi fillets, cut into 1/2-in. pieces
2 cups cold water
1-1/2 teaspoons sea salt, divided
1 medium red onion, thinly sliced
1 celery rib, finely chopped, divided
2 tablespoons minced fresh cilantro, divided
3/4 teaspoon pepper, divided
3 garlic cloves, minced
1 cup lime juice (10-12 limes)
1 minced seeded rocoto pepper
2 teaspoons minced fresh gingerroot
2 tablespoons evaporated milk
Optional: cooked sweet potatoes, lettuce, toasted corn chulpe and corn on the cob

Steps:

  • In a large bowl, combine fish, water and 1/4 teaspoon salt. Let stand 15 minutes; drain. Meanwhile, place sliced onion in ice water. , Stir together drained fish, half of the celery, 1 tablespoon cilantro, 1/4 teaspoon each salt and pepper and garlic; set aside. In a blender, combine lime juice, 2 tablespoons fish mixture, rocoto pepper, ginger, remaining celery and cilantro and remaining 1 teaspoon salt and 1/2 teaspoon pepper; blend until smooth. Pour mixture over fish; stir to combine. Let stand 10 minutes; stir in milk. Serve with desired toppings and drained red onions.

Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 677mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

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From peruvianfood.com


CLASSIC PERUVIAN-STYLE FISH CEVICHE RECIPE - SERIOUS EATS
Directions. Combine fish, juice, onion, cilantro, and jalapeño in a large bowl and gently fold with your hands to combine. Season to taste with salt and pepper. Allow to marinate for at least 5 minutes, folding occasionally. Transfer to a serving platter and serve immediately with boiled corn and sweet potatoes, if desired.
From seriouseats.com


THE PERUVIAN CEVICHE AND THE HISTORY THAT MADE IT A ... - PISAC INN
Esta página también está disponible en: Español Seviche, ceviche or ceviche, is perhaps one of the most recognized typical dishes that Peru has; and although its origins are still unknown and disputed by others, it is a culinary delight that has been prepared for many years, making it a representative of Peruvian food.
From pisacinn.com


20 DELICIOUS PERUVIAN FOODS TO TRY (WITH RECIPES) - PERU FOR LESS
4. Pollo a la Brasa. Peruvian style roasted chicken, known as pollo a la brasa, is incredibly popular in Peru.Combined with fries, salad, and delicious aji amarillo sauce, a pollo a la brasa meal is a family favorite.. The key is marinating the chicken in soy sauce with red peppers, garlic, and cumin in order to give the meat and skin a smoky, salty taste.
From peruforless.com


THE BEST PERUVIAN CUISINE | SE LLAMA PERú CEVICHE
Drop by our restaurant for a belly-filled and memorable culinary adventure! LUNCH SPECIALS. Available exclusively from: Monday – Friday 12:00 – 3:00 PM. Select options. Jalea + Arroz Chaufa de Mariscos + Soup of the day $ 18.99. Select options. Pescado a la Chorrillana + Soup of the day $ 15.99. Select options. Ceviche + Jalea de Mariscos + Soup of the day $ 18.99. …
From sellamaperuceviche.com


CEVICHE: THE NATIONAL DISH OF PERU - PERU FOR LESS
Drain the onion and add to a glass bowl with the cubed fish, lime juice, cilantro sprig, sliced aji, and salt. Add ice cubes to help neutralize the acidity of the lime. Cover and refrigerate for 5-10 minutes. Once the fish is ready, remove the cilantro and chili. Add salt to taste and mix.
From peruforless.com


THREE TYPES OF PERUVIAN CEVICHE YOU SHOULD TRY - RESTAURANT SOLYMAR
Peruvian ceviche is a dish for health and also for the delight of the palate. If you love spicy food, add the traditional aji limo. Peruvian ceviche with black shells. This Peruvian ceviche has mollusks as its main ingredient. Black shells are popular in the Tumbes region of Peru. The passion for this dish has spread and now goes beyond borders.
From restaurantsolymar.com


HOW TO MAKE PERUVIAN CEVICHE - BACON IS MAGIC
Ingredients. 1/2 kg (about 3 cups) of toyo or other firm flesh fish cut into cm cubes. 10 small limes (1.5 inches in size) 3/4 cup sliced red onion. 2 teaspoons ginger. 1/2 jalapeno (in Peru they use another hot pepper that cannot be found elsewhere) 1 clove garlic.
From baconismagic.ca


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