Ceviche is one of my favorite dishes, and this is a great recipe. A couple of notes: Peruvian cuisine uses many different peppers. Aji amarillo (literally yellow pepper) is Peruvian and quite flavorful but does not provide a lot of heat. I don't think aji amarillo will spice up this dish, though. The acid in the lime will overpower it. Traditionally, Peruvian ceviche uses aji rocoto which is a very hot red pepper, also indigenous to Peru. It is closer in heat to the habanero pepper the recipe calls for, but I think it has more flavor as oppossed to pure heat. It is available as a paste in small jars. You should be able to find it online if you don't have a market near you carrying this. Be forewarned, I am a big fan of hot food, this is very potent stuff. Also, if you are going to order your aji rocoto, go ahead and order some cancha as well. It is a corn cornel that is lightly toasted (so as not to actually pop it) and salted, then served as an accompaniment to ceviche. Peru has many variety of corn that we do not have in The States, this is one. Boil a sweet potato (camote in Spanish) and serve your ceviche (prepared with aji rocoto) on a large lettuce leaf, with a couple slices of boiled sweet potato and some cancha on the side, and you will have a delicious quite healthy, traditional Peruvian meal. Enjoy!
in northern Peru we add some finely grated fresh ginger , and we salt the onion let stand 5min then rinse . and we serve with cold slices of peeled sweet potatoe also
In Peru, this ceviche goes accompanied by fried calamari, a boiled sweet potato and corn on the cob(cut into 2 pieces). Then you would have a complete meal!
Love the simplicity of this recipe and the fabulous, fresh outcome of it!
This tasted exactly like the ceviche I've had at various peruvian restaurants
I am making this recipe for the second time. My husband and I just think it is one of the tastiest Ceviche dishes, even better than the restaurants we've visited. I use Tilapia and add shrimp that I have cooked ahead of time. I also buy lime juice instead of squeezing fresh ( no bitter taste). My peppers come from my garden that my hubby planted (mild). I also serve with sweet potato and cancha on the side. Love it...
Not sure how authentic this is (never been to Peru), but I know it was fantastic. Very easy, a little bite, and a really attractive presentation. Thanks for this.
I'm sure it's tasty. But not exactly vegetarian, is it?
SOOOOOO GOOOOOD!!!! This is a GREAT recipe for simple and authentic Peruvian ceviche. I've tried making it in the past but didn't know you were supposed to put garlic in it. What a difference! I think that the amount of garlic and onions can be lessened if you don't like things too garlicky. You can also add a variety of other seafood to this dish (I've done shrimp, calamari, crab, and scallop). Yummy!
This was a very tasty recipe; let my family try it - for most it was their first time having ceviche - and they enjoyed it immensely. Will definitely be making this again.