What Is Ceviche: How This Peruvian Fish Dish Is Made?

Don’t forget to try Peru’s famous fish dish, ceviche, if you’re ever here!

How is ceviche made? What is ceviche? Why should you give it a try? I’m sure you have a lot of questions regarding this delicious-looking Peruvian fish dish, so let’s look into it.

This post has all you need to know about Ceviche, from what it is to its history and the traditional recipe for making it.

Here’s a detail on What Is Ceviche: How This Peruvian Fish Dish Is Made?

What is known as Ceviche?

Ceviche, also called seviche or cebiche, is a fish dish from Peru that combines a variety of flavours, including sour, spicy, and more, with a lemony twist.

Raw fish is used to make ceviche, which is then combined with onions, chilli peppers, salt, and freshly squeezed lemon. For those who enjoy seafood, it is typically served with sweet potato slices or plantain chips, making a full meal. The taste will surprise you even if the ingredients don’t seem to go together.

How is a single bite of Ceviche described?

Ceviche is typically referred to as a small meal; but, when you taste it, you’ll experience an explosion of flavours and textures, including sour, bitter, spicy, sweet, and crunchy all in one bite. Even though the portions are small, the quality will make you want more after you have eaten only one dish.

How did Ceviche originate?

The origins of ceviche are a matter of ongoing discussion, however, it is generally accepted that they originated on Peru’s Pacific shores almost 2000 years ago. It is reported that people in the Moche civilization prepared fish by curing it with the juice of a passion fruit called Tumbo, and there are other records of people cooking fish with lime, pepper, and salt in coastal areas of Peru.

How is Ceviche made?

The following ingredients are needed to make Ceviche:

• Fresh and high-quality fish such as sea bass or mahi-mahi.
• 10-20 lime/lemons.
• 1 red onion thinly sliced.
• 3 medium peppers habanero red peppers.
• 1 teaspoon ginger grated.
• Coriander
• Chilli pepper
• Salt to taste

For accompaniment (optional)

• 2 medium sweet potatoes
• plantain chips

Preparation:

1. Make sure to remove all of the fish’s remaining skin and scales before cutting the fish into tiny cubes measuring around 2 cm.
2. Squeeze the lemon into a large mixing bowl and drain it thoroughly to remove any seeds.
3. After that, add the fish cubes to the big bowl of lime juice. For the fish to properly marinate, ensure that all of the fish cubes come into contact with the fresh lemon juice.
4. Cover and refrigerate the large bowl for 15-20 minutes, making sure no air gets inside. To lessen the combination’s acidity, you need to add ice cubes to this.
5. If you’re using sweet potatoes as an accompaniment, make sure to cook them in boiling water until they’re soft before slicing them to your preferred thickness.
6. Take the fish cubes from the refrigerator and check to see if they are opaque and tender.
7. After that, stir well before adding grated garlic, thinly sliced red peppers and onion, which can be cut into smaller square pieces.
8. Put this bowl back in the refrigerator for 10 to 15 minutes.
9. When ready to serve, remove the ceviche from the refrigerator, divide it among the serving bowls, and garnish with coriander and chilli pepper to taste.