Tangy Peruvian Ceviche
Peruvian ceviche is a refreshing and flavorful dish made with fresh fish that is marinated in lime juice and other citrus juices. This tangy ceviche is made with white fish, red onion, cilantro, lime juice, garlic, serrano pepper, cumin, salt, and black pepper. The fish is cut into small cubes and marinated for at least 30 minutes, or up to overnight. The ceviche is then served chilled with crackers or tortilla chips. Peruvian ceviche is a perfect appetizer or light meal on a hot day.
Ceviche is a popular dish in Peru, and there are many different regional variations. This recipe is for a classic Peruvian ceviche, which is made with white fish, red onion, cilantro, lime juice, garlic, serrano pepper, cumin, salt, and black pepper. The fish is cut into small cubes and marinated in the lime juice and other citrus juices for at least 30 minutes, or up to overnight. The ceviche is then served chilled with crackers or tortilla chips. Ceviche is thought to have originated in Peru in the 16th century, when Spanish conquistadors introduced citrus fruits to the country. The dish quickly became popular, and it is now considered to be a national dish of Peru. Ceviche is typically made with fresh fish, but it can also be made with shellfish or other seafood. The fish is marinated in lime juice, which cooks the fish and gives it a tangy flavor. Other citrus juices, such as lemon juice or orange juice, can also be used. The marinade typically includes other ingredients, such as onions, cilantro, garlic, and serrano peppers. Ceviche is a refreshing and flavorful dish that is perfect for a hot day. It is also a healthy dish, as it is low in calories and fat. Ceviche is a popular dish in Peru, and it is also enjoyed in other parts of the world. It is a versatile dish that can be made with a variety of ingredients, and it is a perfect way to enjoy fresh seafood.
Tangy Peruvian Ceviche Tangy Peruvian Ceviche Tangy Peruvian Ceviche Tangy Peruvian Ceviche
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 pound fresh white fish (such as tilapia, halibut, or sea bass)
  • 1 red onion, thinly sliced
  • 1/2 cup chopped cilantro
  • 1/4 cup lime juice
  • 1 tablespoon minced garlic
  • 1 serrano pepper, finely chopped (optional)
  • 1/4 teaspoon ground cumin
  • Salt and black pepper to taste
Instructions
  1. Cut the fish into 1-inch cubes.
  2. In a medium bowl, combine the fish, onion, cilantro, lime juice, garlic, serrano pepper (if using), cumin, salt, and pepper.
  3. Mix well and marinate for at least 30 minutes, or up to overnight.
  4. Serve chilled.
Why It Works
  • The lime juice cooks the fish and gives it a tangy flavor.
  • The other citrus juices add sweetness and acidity to the marinade.
  • The onions, cilantro, garlic, and serrano peppers add flavor and complexity to the dish.
  • The ceviche is marinated for at least 30 minutes, which allows the flavors to meld.
  • The ceviche is served chilled, which makes it refreshing and delicious.