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Peruvian Ceviche
Peruvian Ceviche is a traditional Peruvian recipe for a salad of citrus-marinated fish. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Peruvian Ceviche.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Additional Time:
(+2 hours marinating)
Serves:
4
Rating: 
Tags : Chilli RecipesPeru Recipes
Ceviche (also spelled as cebiche, seviche or cevice) is a form of classic citrus marinated seafood salad that originated in its current form in Peru. The whole point of the dish is that the lime juice effectively 'cooks' (pickles in reality) the fish due to its acidity.
Ingredients:
For the Fish:
450g
cod fillet
finely-grated
zest of half a lime
juice of 2 limes
juice of 1 lemon
2 red
chillies, finely chopped
1 clove garlic, finely chopped
6
spring onions, finely chopped
handful
coriander leaves, chopped
generous pinch of salt
For the Salsa:
3 ripe avocados, peeled and halved
1 bunch
spring onions, finely sliced
8 ripe tomatoes,
blanched peeled and chopped
1 handful
coriander leaves
2 mild green chillies, finely chopped
juice of 1 lime
sea salt and black pepper to taste
Method:
Skin the fish and slice into 5mm thick strips. Place in a bowl along with the chillies, garlic, onions and coriander. Mix thoroughly then add all the other ingredients. Mix once more, cover with clingfilm and refrigerate for about two hours.
Meanwhile, prepare the salsa. Add the lime juice to a large bowl, cut the avocados into large chunks before tossing in the lime juice. Next add the spring onions, tomatoes, coriander leaves and chillies. Add a generous amount of sea salt (you will need a lot to develop the flavour of the avocado), mix well and add freshly-milled black pepper to your taste. Chill for twenty minutes and serve with the fish.
