Authentic Peruvian Ceviche: The secret is in the original ingredients
🇵🇪 Authentic Peruvian Ceviche - The Secret Is in the Ingredients
Ceviche is Peru's national dish, renowned worldwide for its freshness and unique flavor. Fresh fish marinated in lime juice with the perfect touch of chili peppers, onions, and authentic Peruvian spices.
📦 MAIN INGREDIENTS (Available in our kit)
✨ INGREDIENTS IN OUR KIT:
- 🌶️ Sibarita Amarillin Doypack 250g - Available in our store!
- 🧄 Sibarita Garlic Doypack 250g - Available in our store!
- 🔥 Rocoto Pasta La Latina 225g - Available in our store!
- 🌽 El Plebeyo Cancha Corn 500g - Available in our store!
- 🧂 Ajinomoto 100g Pack - Available in our store!
Save time and money with our complete Ceviche Kit
Includes the 5 essential ingredients at a special discount
🐟 OTHER NECESSARY INGREDIENTS:
- 800g of fresh white fish (corvina, sole or grouper)
- 15-20 fresh lemons (for juice)
- 2 large red onions, thinly sliced
- 1 stalk of celery, finely chopped
- Fresh chopped cilantro
- Salt to taste
- Ice
To accompany:
- cooked sweet potato
- Cooked corn
- Fresh lettuce
👨🍳 STEP-BY-STEP PREPARATION:
Step 1: Prepare the fish
Cut the fresh fish into cubes approximately 2 cm in size. It is essential that the fish is very fresh and chilled. Place it in a bowl with ice.
Step 2: Prepare the onion
Slice the red onions very thinly. Wash them with cold water and a little salt to remove the strong flavor. Drain well.
Step 3: Squeeze the lemons
Squeeze the fresh lemons until you get about 1 1/2 cups of juice. Strain it to remove seeds and pulp.
Step 4: Prepare the tiger's milk
In a blender, combine 1/2 cup lemon juice, 1 tablespoon Sibarita Amarillin, 1 teaspoon Sibarita garlic paste, 1 teaspoon rocoto paste, cilantro, celery, a pinch of Ajinomoto, and ice. Blend until smooth.
Step 5: Marinate the fish
Place the fish in a bowl, add salt to taste, and pour in the leche de tigre along with the remaining lemon juice. Mix gently.
Step 6: Add the onion
Add the sliced onion and mix gently. Let it marinate for 3-5 minutes (no longer, so the fish doesn't overcook).
Step 7: Adjust seasoning
Taste and adjust the salt, chili pepper, and lime to your liking. Ceviche should have a perfect balance of acidity, spiciness, and saltiness.
Step 8: Serve immediately
Serve in deep bowls, sprinkle toasted cancha corn on top, and accompany with sweet potato, corn on the cob, and lettuce leaves. It must be served immediately!
💡 CHEF'S SECRETS:
- 🐟 Fresh fish: This is the most important thing; it must be very fresh and cold.
- 🍋 Lemons: Use Peruvian lemons or the most acidic ones you can find
- 🌶️ Sibarita Amarillin: Gives ceviche its characteristic color and flavor
- 🔥 Rocoto paste: Provides the perfect and authentic spiciness
- 🧄 Sibarita Garlic Paste: Enhances all flavors
- 🌽 Cancha corn: The traditional crunchy side dish
- 🧂 Ajinomoto: The secret touch that enhances the taste of the sea
- ⏰ Marinating time: 3-5 minutes maximum, the fish should remain juicy
- ❄️ Temperature: Everything should be very cold, even the dishes
- ⚡ Serve immediately: Ceviche doesn't wait, it's served and eaten right away.
Enjoy Peru's national dish in the comfort of your own home!
