Ceviche is a traditional dish from Latin America, particularly popular in countries like Peru and Mexico. It typically consists of raw fish or seafood that is marinated in lime or lemon juice, mixed with chili peppers and other spices, and served with diced onions, cilantro, and sometimes avocado. The acid in the citrus juice "cooks" the fish, giving it a firm texture and a bright, fresh flavor. It is often considered as a traditional dish of Peruvian cuisine and it is considered a delicacy.
There are many different variations of ceviche, but here is a basic recipe to get you started:
- 1 lb fresh fish or seafood (such as halibut, snapper, or shrimp)
- 1 cup freshly squeezed lime or lemon juice
- 1/2 cup finely diced red onion
- 1/2 cup finely diced cilantro
- 1-2 chili peppers, seeded and finely diced (optional)
- Salt and pepper, to taste
- Avocado, for serving (optional)
- Corn, for serving (optional)
- Sweet potato, for serving (optional)
- Cut the fish or seafood into small, bite-size pieces.
- In a large bowl, combine the lime or lemon juice, red onion, cilantro, chili peppers (if using), salt, and pepper. Stir to mix well.
- Add the fish or seafood to the marinade and toss gently to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Drain the fish or seafood, discarding the marinade.
- Serve the ceviche in small bowls or on a platter, garnished with diced avocado, corn and sweet potatoes (if desired).
You can also add some tomatoes, or other vegetables, or play with the seasoning to adapt it to your taste.