To make homemade ceviche choose mackerel, sardine, or grouper (but not only) and marinate them in citrus fruits. Chili pepper is a must. And how about a vegetable ceviche?
Ceviche is a Peruvian fish dish that has become famous all over the world. It is usually served with sweet potatoes and Andean corn, while the liquid left over from marinating the fish, also known as "tiger milk", is served in a separate glass. It seems to have a remarkable aphrodisiac power but it’s only for those with strong palates!
How to prepare ceviche
First choose only the freshest fish because the quality of the dish depends on it completely. The fish used for ceviche is generally mackerel, sardine, and grouper. Once the fish is cleaned and cut into thin slices or cubes, let it marinate in lemon juice or other citrus fruits for about an hour and add aji, a very strong Peruvian chili pepper. If you can't find it, use any other chili pepper, as long as it’s super-hot. Complete with salt and pepper and plenty of coriander.
If ceviche tantalizes then try these 5 variations!
Mixed ceviche
In this recipe, in addition to the fish, shellfish also marinated.
Tuna ceviche
A dish that everyone loves, especially if enriched with diced avocado and mango. Seasoned with plenty of lime juice.
Shrimp ceviche
A must for shellfish lovers. In this case the main ingredient is shrimp. Excellent also the version with scampi.
Ceviche of octopus
This recipe involves cooking the octopus. Be careful because it must be very soft so try boiling it with a bottle cork, a trick that never fails to work.
Ceviche of vegetables
An unusual vegetarian alternative to fish ceviche. Just finely chop vegetables such as peppers, broccoli, tomatoes, and fennel and marinate them with lemon juice and red onion. As always seasoned with chili and coriander.
Finally, here’s the classic recipe as tried by our editorial staff! :)
Ceviche of white fish and herbs
300 g carpaccio of sea bream or other white fish, 125 g raspberries, 40 g salad, spring onion, lime, fresh coriander, edible flowers, extra virgin olive oil, salt
This white fish ceviche and mixed salad leaves recipe starts by blending 60 g of raspberries with the rind of half a lime and the juice of a whole lime, 30 g of oil and a pinch of salt, to get a vinaigrette. Cut the white part of a spring onion into thin strips and chop a tuft of fresh coriander. Arrange the fish carpaccio on a plate and dress it with the raspberry vinaigrette; add the spring onion and coriander and leave to marinate for 15-30 minutes. When serving, complete the dish with the mixed salad leaves, the edible flower petals and the remaining raspberries.