Peruvian Ceviche

Peruvian Ceviche

This Peruvian Ceviche is a special dish that you can make in under half an hour. As long as you have some extra fresh fish, it will turn into a delight. Here is how you can make it:

peruvian ceviche

  • 1 red or yellow pepper, de-seeded and finely chopped
  • 400 grams of sea bass, skinned and filleted
  • juice of 3 lemons
  • 2 spring onions, finely diced
  • 1 tsp of salt
  • 8 mint leaves
  • 1-2 red chillies
  • 8 coriander leaves
  • extra virgin olive oil
  • ground black pepper

Peruvian Ceviche

First of all, cut your fish fillets into small 1 cm cubes. Put them into a bowl along with your chopped red / yellow peppers and spring onions. Cover the bowl and then place it in the fridge until you need them later. Take a separate bowl and mix in the juice from three lemons, chili and salt. Mix the ingredients together, cover the bowl and put it in the fridge too. Do not worry about the amount of salt. It will get drained off later. Finally, wash your herbs and put those in the fridge too.

Secondly, start assembling your Peruvian Ceviche. You can do this as soon as your family or guests are ready to begin eating. You should not leave the fish to marinate for too long. Take out the lemon dressing and pour it over the fish. Let it sit for about 2 to 3 minutes until you take out the plates.

Lastly, take out the herb mixture too and toss in into the bowl with the fish. Give everything a couple of tosses. I’m talking about a maximum of 10 seconds here. When you are done, divide the ceviche between the plates, spooning out some of the dressing too. Drizzle with extra virgin olive oil and freshly ground black pepper.

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