In Italy we eat carpaccio, in South America they eat Ceviche… a traditional recipe that let you taste the real flavor of the fresh fish! The seafood is cooked in a citrus-marinated sauce originates in Peru. The origin is probably to be reconnected to Spanish escabeche, which is a vinegar-marinated dish.
Ceviche is simply fish "cooked" by marinating in the acid of citrus juice. This recipe is said to be traditionally Peruvian but in each country of South America you can find a ceviche. You can choose among different juice: high-quality white saltwater fish with lemon juice, lime juice, orange juice… and more: salt, hot peppers, onions, and cilantro basically.
Enjoy it in a hot day with a cold beer —or anytime you desire a fresh snack in your South American travels!
1 pound white saltwater fish
1 glass of lime juice
1/2 glass of lemon juice
1/2 glass of orange juice
1 sweet onion (sliced very thinly)
1 chilipepper (e.g. habaneros)
First, start to cut the fish into small pieces, not too small… you need to taste the fish when you will bite it! Normally dice it in pieces up to 1-inch square. One rule: the larger you cut the pieces, the longer it will take to marinate.
Add salt, then cover it with all the juices you prepared! You can do it in a glass or plastic container with a lid. After one minute, add the sliced onions and the chili.
Leave the fish mixture in the fridge for at least 2,5 hours, better 3-4 hours (very large pieces of fish can take longer to fully marinate). Depends on how you feel about the freshness of the fish you bought, it is OK if the centers of the pieces are still raw-looking.
To serve, put the mixture on a plate or in a bowl and put on the top the cilantro.
Normally as whitefish you can choose among albacore, sole, snapper, halibut, or anything else you can find also in a sushi menu. The High-quality of the fish is really important, for your healthy and for the best ceviche you can prepare!
Please, remember to remove the skin and bones from the fish, as well as the bloodline before cutting it up. You have also to cut all the bloodline, the dark red portion of the fillet to have a real ceviche.
Wit ceviche please take a cold beer and tortilla chips as an accompaniment. In Peru, you will most often find this ceviche dish served with potatoes, either sweet or white.
You can prepare the ceviche also with other types of fish, e.g. shrimps or atun… whatever you want!