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If you are a fan of Peruvian food, you may already be addicted to ceviche. Unless you've ever tried to prepare this cured fish dish you may not know how easy it is to make. There are many versions of ceviche across Latin America so techniques vary from region to region and cook to cook. However, if you want to learn how to make ceviche like a boss, here are some tips we picked up from renown chef Gastón Acurio, Peru's culinary ambassador:
- Use the freshest fish possible. Never use fish or seafood that's been previously frozen.
- Use only fresh lime juice. The flavor from the bottled kind will never be the same.
- Squeeze fresh limes using your fingers. Kitchen tools would apply too much pressure and release the bitterness from the pith.
- Never cure fish in plastic. Use only glass containers.
- Consume immediately. Ceviche is not a dish that should be left to linger for tomorrow's dinner.
Now that you've got the basics, you'll need a quick and easy ceviche recipe. This version of ceviche calls for corvina filet, limes and ají limo, a sweet pepper indigenious to Peru.
For an interesting contrast, you can also try making hot ceviche. This recipe comes to us right from Chef Acurio's files and is an interesting spin on shrimp.