Peruvian Ceviche Celebration: Fresh Seafood with Citrus and Spice

By Pablo Picante

Welcome to a culinary journey through the vibrant flavors of Peruvian ceviche! In this book, we'll explore the rich cultural heritage and diverse ingredients that make Peruvian ceviche a celebrated dish around the world. From the bustling streets of Lima to the coastal villages of Peru, ceviche holds a special place in the hearts and palates of both locals and global food enthusiasts. Get ready to embark on a tantalizing adventure of fresh seafood, zesty citrus, and bold spices as we delve into 60 mouthwatering recipes that showcase the endless creativity and versatility of this beloved dish.

• Language: English
• Publisher: Richards Education
• Release date: Mar 12, 2024
• ISBN: 9798224973484

Book preview

Peruvian Ceviche Celebration: Fresh Seafood with Citrus and Spice

Pablo Picante

Chapter 1: Classic Ceviche Creations

Traditional Peruvian Ceviche

Ingredients:

●  1 lb fresh white fish fillets (such as tilapia, sole, or flounder), diced into bite-sized pieces

●  1 red onion, thinly sliced

●  1-2 hot peppers (aji amarillo or jalapeño), thinly sliced

●  1 cup freshly squeezed lime juice

●  1-2 cloves garlic, minced

●  1/4 cup chopped cilantro

●  Salt to taste

●  Corn on the cob, boiled (for serving)

●  Sweet potato, boiled and sliced (for serving)

●  Lettuce leaves (for serving)

Instructions:

In a large glass or ceramic bowl, combine the fish, sliced onions, hot peppers, minced garlic, and chopped cilantro.

Pour the lime juice over the mixture, ensuring all the fish is submerged. Let it marinate in the fridge for at least 30 minutes, stirring occasionally.

Once the fish turns opaque (indicating it's cooked by the acid), taste and adjust salt if needed.

Serve the ceviche cold, garnished with boiled corn, sweet potato slices, and lettuce leaves.

Mixed Seafood Ceviche

Ingredients:

●  1/2 lb shrimp, peeled and deveined

●  1/2 lb scallops, tough muscle removed

●  1/2 lb firm white fish (like halibut or cod), diced

●  1 red onion, finely chopped

●  1-2 hot peppers (such as serrano or habanero), finely chopped

●  1 cup freshly squeezed lime juice

●  2 tomatoes, diced

●  1/4 cup chopped cilantro

●  Salt to taste

●  Avocado slices (for serving)

●  Plantain chips (for serving)

Instructions:

In a large bowl, combine the shrimp, scallops, fish, chopped onions, hot peppers, tomatoes, and cilantro.

Pour lime juice over the mixture, ensuring all the seafood is covered. Marinate in the fridge for about 1 hour, stirring occasionally.

Taste and adjust salt if necessary.

Serve the mixed seafood ceviche cold, garnished with avocado slices and accompanied by plantain chips.

Shrimp Ceviche with Avocado

Ingredients:

●  1 lb shrimp, peeled and deveined

●  1 red onion, thinly sliced

●  1-2 hot peppers (such as jalapeño), thinly sliced

●  1 cup freshly squeezed lime juice

●  2 ripe avocados, diced

●  1/4 cup chopped cilantro

●  Salt to taste

●  Tortilla chips (for serving)

Instructions:

In a bowl, combine the shrimp, sliced onions, hot peppers, lime juice, and cilantro. Make sure the shrimp is submerged in the lime juice.

Let the mixture marinate in the fridge for about 30 minutes or until the shrimp turns opaque.

Once ready, gently fold in the diced avocado.

Taste and adjust salt if necessary.

Serve the shrimp ceviche with avocado cold, accompanied by tortilla chips.

Fish and Scallop Ceviche

Ingredients:

●  1/2 lb firm white fish fillets (such as cod or halibut), diced

●  1/2 lb scallops, tough muscle removed

●  1 red onion, finely chopped

●  2-3 hot peppers (such as serrano), finely chopped

●  1 cup freshly squeezed lime juice

●  1/4 cup chopped cilantro

●  Salt to taste

●  Lettuce leaves (for serving)

●  Corn nuts (for serving)

Instructions:

In a bowl, combine the diced fish, scallops, chopped onions, hot peppers, lime juice, and cilantro.

Let the mixture marinate in the fridge for about 1 hour, stirring occasionally.

Once the seafood is cooked by the lime juice, taste and adjust salt if needed.

Serve the fish and scallop ceviche cold, garnished with lettuce leaves and corn nuts.

Octopus Ceviche with Aji Amarillo

Ingredients:

●  1 lb octopus, cleaned and tentacles sliced into bite-sized pieces

●  1 red onion, thinly sliced

●  2-3 hot peppers (aji amarillo or jalapeño), finely chopped

●  1 cup freshly squeezed lime juice

●  1/4 cup chopped cilantro

●  Salt to taste

●  Boiled