For the perfect ceviche Peruvian dish, you need to strike the right balance between the ingredients. First, focus on using the freshest Peruvian ceviche ingredients possible. It’s a dish known for its brightness and zesty flavors, so you need truly fresh ingredients to achieve this signature taste.
In ceviche lime juice is essentially the cooking agent so it’s not possible to make this dish with bottled lime juice. Make sure you purchase your limes fresh from the grocery store and squeeze them at home when you’re ready to assemble the dish.
A classic Peruvian ceviche will always bring a touch of heat to the plate. The aji limo chili pepper featured in the recipe above is a traditional way to bring this element to the dish, but an alternative such as a red jalapeño pepper also works well with the flavors of ceviche.
Choosing and Preparing the Fish
In the recipe above we’ve suggested using a mixture of amberjack, tuna, and shrimp for an inviting seafood variety in this typical Peruvian ceviche. If preferred, you can make ceviche using only shrimp, for a different take on this recipe.
When choosing the fish, look for the firmest white fish possible at your grocery store or seafood counter. We’ve used amberjack and tuna in this recipe, but varieties, such as sea bass, are classically used in Peruvian ceviche recipes and work well with the combination of flavors.
When preparing the fish, ensure it’s completely boneless and dice into evenly sized pieces to create the best end texture for the dish. Don’t dice the fish any smaller than one inch, as tiny pieces have a tendency to overmarinate in the citrus juices.
The citrus juices “cook” the fish in around 15 minutes and it’s more authentic to eat it raw in this style. If you’re worried about food safety, you can par-boil the fish first for one minute and then plunge it into ice cold water to prevent overcooking.
How to Serve and Accompany Ceviche
Ceviche should be enjoyed ice cold and freshly made. Ideally ceviche must be consumed within the first 30 minutes of making, to prevent any food-borne illnesses. It can be served simply as outlined in the recipe above with a garnish of fresh cilantro leaves.
Some chefs will plate fresh ceviche on a bed of lettuce leaves for added texture and visual appeal on the plate. Or you can enjoy it as part of a medley of side dishes, including other Peruvian recipes such as roasted slices of sweet potato or cancha (toasted corn nuts).
If this recipe has piqued your interest in Peruvian culture, take a look at our hub dedicated to the fascinating world of Peru, featuring recipes and interviews with Peruvian chefs.
