Ceviche is a Peruvian seafood dish that combines lime juice, cilantro, onion, and garlic in a flavorful sauce that complements seafood perfectly. It is considered the national dish in Peru. There you can eat it everywhere in special restaurants, the cevicherias. We have tasted ceviche for the first time on our food tour of Miami. Many South Americans live there and serve the dishes of their homeland in restaurants. With this original ceviche recipe, you can easily prepare the Peruvian fish dish at home.
Original ceviche recipe with lime and coriander sauce
Serves 2 people:
- 300 g white fish (zander, trout, sole, sea bream, sea bass or monkfish)
- half a teaspoon of salt
- about 200 ml limes
- half a teaspoon of diced ginger
- a quarter of a chilli deseeded
- half a red onion
- half a teaspoon of coriander leaves
- a boiled sweet potato
- 50 g boiled corn kernels
- 3 tbsp leche de tigre per dish
Ingredients for the Leche de Tigre, the lime-cilantro sauce for the ceviche recipe:
- 50 g leftover fish
- half a teaspoon of chopped ginger
- half a teaspoon minced garlic
- a quarter of a chilli without seeds
- a quarter tablespoon coriander
- a tablespoon of chopped celery
- two tablespoons of water
- a quarter red onion
- approx. 200 ml lime juice
- Salt to taste
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Choose your fish for the ceviche recipe
It is definitely important that you use fresh fish. Fish from the freezer is not possible. White fish from the region tastes best. If you don't live by the sea, you can also use trout or other white river fish. The ceviche recipe only works well with fresh fish.
Next, cook the sweet potato and let it cool. Then you cut them into slices.
Now chop the chili, ginger and coriander into small pieces. You also cut the onion into very thin slices. If you don't want them too spicy, you can salt them and then wash them off. This makes them taste milder.
Squeeze about five limes.
Wash the fish thoroughly and cut it into bite-ready cubes. Then put the fish in a bowl and sprinkle it with salt. Mix it together and let it sit for about a minute. Then pour the lime juice over the fish and let it sit in the fridge for five minutes.
Distribute the fish cubes on plates and pour three tablespoons of Leche de Tigre (see recipe below) over them. Then add the chopped chili, ginger and coriander on top. You can also serve the sweet potato slices with this original ceviche recipe.
Preparation of the leche de tigre:
For the lime and coriander sauce for the ceviche recipe you need this recipe: Chop ginger, garlic, chili, onion, coriander and celery into small cubes.
Squeeze the juice from about 5 limes.
Add a few fish cubes, salt, water, lime juice and the chopped ingredients to the blender. Puree everything and add about three tablespoons of leche de tigre to each plate of ceviche.
Do you want to find out more about Peru? Then also take a look Peru travel blog from Nora over.
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Source of the original ceviche recipe: local research and inspiration from Nora from info-peru.de.
Text of the original ceviche recipe: © Monika Fuchs and TravelWorldOnline
Photos: Copyright Monika Fuchs and TravelWorldOnline