Why Peruvian Ceviche is Unique?
In relation to other styles of ceviche such as Ecuadorian or Mexican, Peruvian ceviche is very distinct. To begin with, Peruvian ceviches use Leche de Tigre as a marinate. Leche de Tigre is a blend of lime juice, chili pepper, and some sort of herb such as cilantro. While other types of ceviches mostly just use lime juice to marinate the fish, the Leche de Tigre is a more flavorful and complex marinate, which gives Peruvian ceviches much more depth of flavor. The use of chili peppers in Peruvian Ceviches is also unique. Most other ceviches have little to no spice whatsoever, but in a Peruvian style ceviche, the spice is most definitely felt. Peppers such as habanero, aji amarillo, and rocoto are very commonly used and give the ceviche a very pleasant kick of spice. Lastly, Peruvian ceviche is marinated for a much smaller amount of time than other ceviches. Peruvian ceviches usually marinate anywhere from 5 minutes to 1 hour, while other styles of ceviche marinate for a minimum of 2-3 hours.
The Role of the Sweet Potato
Although it may seem like an unusual combination, Peruvian ceviche is often served with sliced sweet potatoes. The ceviche itself is bright, spicy, and acidic, and the sweet potato gives the dish a sweet and creamy component. The sweet potato works as both a flavor and textural contrast to the ceviche, and is an unexpected, but delicious, accompaniment to the dish.
What Type of Fish Should you Use in a Ceviche?
When making a fish ceviche it is very important to use the proper type of fish in order to get the best result. For a ceviche, you are looking to use a firm white fish that is fairly lean. My personal favorite fish to use include sea bass, flounder, and sole. Other good options include halibut, rockfish, and tilapia. No matter what type of fish you decide to use, make sure that it is very fresh.
Ceviche is the Perfect Dish for All Occasions
Whether you are planning a dinner party or are just looking for a more elevated snack, ceviche is the perfect dish. Ceviche can be eaten and served with chips, or it can be enjoyed as an entree. Regardless of how you are serving it, you really can’t go wrong. This ceviche recipe is acidic, unbelievably flavorful, refreshing, and very well-balanced, and is sure to be a show stopping dish at any event.
Peruvian Ceviche
Cuisine: PeruvianDifficulty: Easy6
servings50
minutesA fresh and flavorful Peruvian style ceviche served with sweet potatoes.
Ingredients
- For the Leche De Tigre
3/4 cup fresh lime juice
1/4 large red onion (cut into large chunks)
1 habanero pepper (seeds intact)
2 tablespoons cilantro
2 garlic cloves
1/4 teaspoon salt
4 small ice cubes
- For the Ceviche
1 pound fresh white fish (sea bass, sole, flounder, halibut)
1 large sweet potato
1/4 large red onion (thinly sliced)
Cilantro for garnish
Directions
- Cut your large sweet potato into rounds of about 1/4 inch thickness. Place rounds into boiling water and cook for 12-15 minutes, or until tender. Remove sweet potatoes from the heat and set them aside.
- To make the Leche de Tigre, combine lime juice, red onion, habanero pepper, cilantro, garlic, salt, and ice cubes in a blender and blend until smooth. Set the Leche de Tigre aside.
- Cut your fish into 1/2 inch cubes. Place the cubes into a medium-sized bowl.
- Pour the Leche de Tigre over the fish and stir the fish until each piece is covered by the Leche de Tigre. Allow the fish to marinate for about 15 minutes.
- In a small platter, line the bottom with the slices of sweet potato. Using a slotted spoon to drain out the extra marinate, place the fish over the sweet potato. Place the thinly sliced onions on the fish. Using a spoon, drizzle a generous amount of Leche de Tigre over the fish and onions. Lastly, garnish with cilantro leaves.
- Enjoy!
If you enjoyed this recipe, check out my last recipe on how to make Homemade Gnocchi with Pancetta and Peas.
