Every June 28th is celebrated on Day of Ceviche and it is a good opportunity to celebrate and share this dish that is a symbol of the Peruvian cuisine.
It is a simple dish that does not take cooking and it is prepared with fish, lemon, onion, chili, coriander and salt as basic ingredients. But at the same time it has many variants that generate different flavors, textures and sensations, as explained by Gustavo Montestruque, chef at the La Mar cevichería in Palermo. The most important thing: that the products are fresh, for a good balance of flavors between acidic, salty and spicy.
It is important that ceviche does not lose the cold chain. For this reason, it usually occurs on ice rocks.
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How to make ceviche
As a general rule, we can say that It is made by marinating the chosen raw fish in the lemon juice, with salt, chili, coriander and onion.. “Originally it was cooked in the lemon for many hours, until the fish was white and cooked. Now, the fish is only left to marinate for a few minutes and can now be served ”, explains Montestruque. The idea is that it turns out a dish that has a quick final preparation so that it does not overcook and maintains freshness. The call can also be used Tiger milk, which are all the ingredients mentioned but liquefied.
Sometimes it is prepared only with lemon, or you can add yellow chili paste, rocoto paste (a red pepper typical of Peru and Bolivia), avocado, seafood or other non-white fish, such as trout. In some restaurants they add fruits like mango and orange and passion fruit sauce.
Brave Ceviche. The fried corn provides a crispy touch.
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What is this dish accompanied with? The variants are many and depend on the imprint of each cook. You can choose ingredients like lettuce, sweet potatoes, field corn, corn, cassava, among others.
With the teachings of the expert fish chefs, we invite you to create your own version of this Peruvian dish to celebrate your day. To the recipes of Clarín they can add the ingredient that they like the most and thus cook a new and own recipe for ceviche. “A la criolla”, let’s say. Why not?
Ceviche recipes to make at home
Classic ceviche recipe. (Photo: La Mar)
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1. Classic ceviche
The fish in Gustavo Montestruque’s version is smooth, but can be replaced if not available. Purple onion, chili peppers are added and accompanied with sweet potato.
Look at the step by step of the recipe of classic ceviche
Ceviche recipe by Anthony Vazquez
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2. Ceviche with squid and clams
Anthony Vazquez’s creation includes white fish, baby squid, clams, celery, and fish stock.
Look at the step by step of the recipe of ceviche by Anthony Vazquez
Anthony Vazquez, chef of the Peruvian restaurant La Mar (Photo MARCELO CARROLL)
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Mixed ceviche recipe with yellow chili sauce
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3. Ceviche mixed with yellow pepper
Dangelo de la Cruz’s recipe uses yellow chili sauce and tiger’s milk.
Look at the step by step of the recipe of mixed ceviche with yellow pepper
Vegan ceviche recipe.
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4. Vegan Ceviche
One way to make this dish with mushrooms that supplant fish.
Look at you step by step from vegan ceviche
