Cómo preparar ceviche
Ceviche, a traditional Peruvian dish, is celebrated for its fresh, zesty flavors and vibrant colors. Made primarily with raw fish, lemon or lime juice, salt, and a variety of spices, ceviche is a culinary delight that has captured the hearts of food enthusiasts around the world. If you’re looking to recreate this Peruvian gem at home, here’s a step-by-step guide on cómo preparar ceviche.
First and foremost, choose the right fish. The most common fish used in ceviche is the sea bass or corvina, but you can also use snapper, sole, or even tilapia. Ensure that the fish is fresh and has been properly cleaned. Cut the fish into thin, bite-sized pieces.
Next, prepare the marinade. In a large bowl, squeeze the juice of several fresh limes or lemons into the fish. Add a generous amount of salt and mix well. The acid in the citrus juice and the salt will help to “cook” the fish, tenderizing it and infusing it with flavor.
While the fish is marinating, prepare the accompanying ingredients. Dice onions, cilantro, and chili peppers to your desired size. In a separate bowl, combine these ingredients with a pinch of salt and a squeeze of lime juice. This mixture will serve as the ceviche’s salsa.
Once the fish has been marinating for about 10-15 minutes, give it a taste. It should be slightly translucent and have a firm texture. If the fish is still too raw, let it marinate for a few more minutes. When it reaches the perfect consistency, add the salsa to the fish and gently mix everything together.
Now, it’s time to plate your ceviche. Arrange the ceviche on a plate, garnishing it with additional fresh cilantro, slices of chili pepper, and a squeeze of lime juice. Serve immediately with slices of sweet potato or corn on the side.
Remember, the key to a great ceviche is fresh ingredients and a balance of flavors. Experiment with different types of fish, spices, and garnishes to find your perfect ceviche recipe. Enjoy this delightful dish that captures the essence of Peruvian cuisine.
