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Peruvian Ceviche
One of the world’s earliest fusion foods, Peruvian Ceviche is light, refreshing and healthy. The national dish of Peru is simple to make. Enjoy with a pisco sour.
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| Servings | Prep Time |
| 4people | 15minutes |
| Passive Time |
| 30minutes |
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Ingredients
- 2ears corn
- 2 star anise
- 1/2lb butternut squash (pumpkin)cut into medium chunks
- 1lb fish portionswhite boneless; e.g. sea bass, swordfish, snapper*
- 2cloves garliccrushed
- 2 onions, salad (red)thinly sliced
- 1tsp salt, ground sea
- 1 red chili, long Asian stylethinly sliced
- 2tbsp cilantro (coriander)chopped
- 3 lemonsjuice only
Instructions
- Boil the corn with the star anise for about 15 minutes or until cooked. Allow to cool completely. Remove the kernels with a sharp knife.
- In another pot, boil the squash. Allow to cool completely and then cut into 3/4 inch (2 cm) cubes.
- Wash and clean your fresh fish with water. Cut into pieces approximately 1/3 inch (1 cm) cubes
- Rub the crushed garlic into a non-metallic bowl. Then add the fish and some of the onion. Add the salt, chili, cilantro and then squeeze the lemon juice over the fish. Let sit 2 or 3 minutes and then taste for seasoning. Add salt if necessary. Add the remaining onion.
- Place squash slices and corn kernels around the outside of the plate. Spoon the ceviche mix into the center. Spoon some of the residual lemon juice over the ceviche.
Recipe Notes
* You need fish that is fresh for this dish.
https://compassandfork.com/recipe/peruvian-ceviche-how-to-make-this-classic-at-home/
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https://compassandfork.com/recipe/peruvian-ceviche-how-to-make-this-classic-at-home/ |