Peruvian Ceviche
Get your best knife and cutting board ready to chop up and marinade a creation that explores the diversity and array of flavors found in Peruvian cuisine with our Peruvian Ceviche. Peru’s culinary traditions are influenced geographically as well as by Spanish colonialism and waves of immigration. Traditions also range throughout different parts of Peru. For example, Peruvians near the coast favor fresh fish and ceviches while Peruvians from the Andean highlands favor meats, potatoes, corn, and grains.
Our ceviche recipe features the Peruvian Spice Blend, where heat from native Peruvian Aji Amarillo and Aji Panca chiles pair perfectly with paprika, turmeric, and citrus from lime leaves for a spicy and savory flavor. This easy no-cook dish makes for the perfect appetizer, small dish, or healthy snack that the whole family will love.
Ingredients
- 1 large Sweet Potato, cooked
- 1 ear of Corn, steamed or boiled
- 2 lbs. Sea Bass, Red Snapper, or Flounder
- 1 medium Red Onion, very thinly sliced
- 1 cup fresh Lime Juice
- 1-1/2 tbsp. Curious Spoon Peruvian Spice Blend
Optional Garnish
• 1 tbsp. Cilantro
From the Kitchen
- Knife
- Cutting Board
- Non-Reactive Bowl (glass or ceramic)
- Serving Bowl
What is it and where to find it?
*Sea Bass: Also called black sea bass and blackfish, sea bass are gray-black on the outside with white, firm meat that has a delicate flavor. They are typically sold whole in grocery stores with fresh fish/seafood sections. When buying sea bass look for deep color.
* Red Snapper: Redfish with firm, pinkish-white meat that is mildly sweet and lean. They are typically sold whole in grocery stores with fresh fish/seafood sections.
* Flounder: Flatfish that are found in oceans around the world. These fish have white, flakey meat with a delicate, sweet taste. They are typically sold whole in grocery stores with fresh fish/seafood sections.
Buying whole, fresh fish: When buying whole, fresh fish look for three key signs the fish is good.
1) the texture is firm and moist and the scales are intact without a “disheveled” appearance
2) the smell isn’t too fishy, but rather smells like seawater
3) the eyes of the fish are clear, shiny, and plump – avoid fish with cloudy, sunken eyes!
Notes from the Chef:
It is traditional to drink the “leche de tigré,” the leftover marinade once the fish has been eaten!
Directions:
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1
Peel sweet potato and slice into 1/2-inch-thick rounds. Cut corn into 1/2-inch rounds.
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2
Cut fish into bite size pieces. Place fish and onion in large nonreactive (glass or ceramic) bowl. Pour fresh lime juice over fish and fold or gently toss to coat. Season with Peruvian Spice Blend and fold again. Refrigerate for 5 to 10 minutes.
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3
Transfer fish and onions to serving bowl. Arrange sweet potato slices and corn in same bowl. Garnish with cilantro and a dash or two more of Peruvian Spice Blend for extra flavor and serve.
