Peruvian Salmon Ceviche Food

PERUVIAN FISH CEVICHE

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.

SIMPLE PERUVIAN CEVICHE

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.

PERUVIAN SALMON CEVICHE

Steps:

• Combine salmon and shrimp in a large glass bowl. Combine 2 quarts water and 1/4 cup sea salt; stir until salt has dissolved. Pour salt water over salmon and shrimp and set aside for 30 minutes.
• Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.
• Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve.
• Rinse salmon and shrimp in a sieve under running cold water to wash off the salt. Rinse red onions. Mix salmon, shrimp, and onions in a large bowl. Cover with lime mixture. Set aside for 30 to 40 minutes. Serve garnished with fresh cilantro, lettuce leaves, and lime wedges.

BETO'S PERUVIAN-STYLE CEVICHE

Steps:

• For the ceviche: Combine the tilapia, lime juice, diced aji amarillo, parsley, olive oil, garlic, aji amarillo paste, salt, pepper and onion in a large mixing bowl and mix well. Cover and chill to marinate, at least 4 hours and up to 24 hours.
• For assembly: Preheat the oven to 325 degrees F. Roast the corn in the oven until tender, about 30 minutes. Let the corn cool 10 minutes before shucking and cutting cross-wise into 1-inch pieces. Set aside.
• Heat a deep-fryer or large skillet with oil to 350 degrees F. Deep fry the sliced sweet potato until tender and set aside.
• Place 4 ounces of the ceviche per bowl. Place 3 slices of fried sweet potato and 3 sections of roasted corn on each plate. Sprinkle the chili powder over the sweet potato and corn, and top the corn with the Cotija cheese. Place one bowl on each plate with the sweet potato and corn, and serve with the tortilla chips, if using.