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Welcome to Peru, the land of culinary diversity! Few dishes are as emblematic of Peruvian cuisine as the legendary ceviche - a refreshing mix of fresh fish, lime juice, onions, chilli and fresh herbs. This speciality made from raw, marinated fish is not only a real taste sensation, but also a symbol of the lightness of summer.
Ceviche is typically prepared with white-fleshed fish such as sea bream or cod, which is cooked by the acidity of the limes - without any heat. Red onions, coriander, hot chillies and often sweetcorn or sweet potatoes are added to round off the dish perfectly. Ceviche is traditionally served in Peru as a starter or light snack on hot days - wonderfully fresh, spicy and full of flavour.
If you want to bring a little Peruvian flavour into your home, you can't go past this dish. Whether for dinner with friends, as a summer starter or as a highlight at your next garden party - ceviche brings South America to your plate!
Firstly, rinse all the ingredients thoroughly and carefully debone the fish.
Then cut the fish into cubes about one centimetre in size and marinate in a shallow baking dish with the freshly squeezed lime juice so that the fish is well coated. Make sure to season the fish well with salt and pepper at this stage so that the seasoning can soak into the fish and the juice. You can also add a little sugar to balance out the acidity of the limes and round off the flavour.
While the fish is marinating in the fridge for about 20 minutes, you can prepare the other ingredients. Finely chop the garlic and chilli (without the seeds), cut the onions into thin strips and dice the tomatoes in the same way as the fish. Tear off the coriander stalks and only use the leaves.
Now carefully mix all the prepared ingredients with the marinated fish. Add the olive oil and white wine vinegar and mix everything well. Leave the mixture to rest at room temperature for about 10 minutes to allow the flavours to develop.
Did you already know? The acidity of the limes ensures that the protein in the fish is denatured and it is cooked slightly so that the fish no longer tastes raw when eaten.
