Peruvian Ceviche De Pescado Recipes

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CEVICHE - THE ESSENTIAL PERUVIAN FISH DISH



Ceviche - The Essential Peruvian Fish Dish image

Delicious sea fish marinated in lime juice and chilli, with red onion, hot peppers, thinly sliced plantain, and wedges of sweet potato.

Provided by Eat Peru

Categories     Lunch     Main Course     Main Dish     Starter

Number Of Ingredients 11

1 kg white fish fillet (Mahi-Mahi)
1/2 kg lemon
1/2 kg lime
1 small purple onion
3 medium peppers (habanero red peppers)
1/2 cup fresh coriander
1 teaspoon ginger (grated)
Salt to taste
2 medium sweet potatoes
1 cup yellow corn
plantain chips

Steps:

  • Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
  • Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
  • This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is "cooking" and turn gently so that each piece gets plenty of contact with the lime juice.
  • While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.
  • Peel the plantain and cut in half, crosswise. With the help of a potato peeler cut the plantain into very thin slices. Place the slices or chips in a pan with enough oil to deep fry them. Make sure they don't touch. With a wooden pallet, stir from time to time. Carefully remove the plantain from the oil and place them on a plate covered with absorbent paper.
  • Wash the red peppers and onion. Open the peppers, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.
  • Remove the ceviche from the refrigerator - the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.
  • Remove the ceviche from the refrigerator and place in cups or small plates. Serve with the plantain chips, and sweet potatoes. Sprinkle with some coriander and ají limo chili pepper.

Nutrition Facts : Calories 403 kcal, Carbohydrate 57 g, Protein 40 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 136 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving

PERUVIAN CEVICHE



Peruvian ceviche image

During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant - it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you've got mega fresh fish it's an absolute dream and delight to make and eat.

Provided by Jamie Oliver

Categories     Quick fixes     Jamie's America     Seafood     Alfresco     Dinner Party     Romantic meals     Peruvian

Time 20m

Yield 4

Number Of Ingredients 10

1 red or yellow pepper
2 spring onions
400 g skinless sea bass, lemon sole or snapper, pinboned, from sustainable sources
juice of 3 lemons
1-2 fresh red chillies
8 sprigs of fresh mint
8 sprigs of fresh coriander
1 punnet of mustard cress
a few fennel tops, (optional)
extra virgin olive oil

Steps:

  • Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
  • Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
  • Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
  • Pop the lid on and place in the fridge to chill - this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
  • You can assemble the ceviche just before your guests are ready to eat, but it's important that you don't leave the fish marinating for too long - you don't want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
  • Throw most of the herb mixture into the bowl with the fish and very quickly toss it together - no more than 10 seconds.
  • Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
  • Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

Nutrition Facts : Calories 146 calories, Fat 6.4 g fat, SaturatedFat 1 g saturated fat, Protein 20 g protein, Carbohydrate 2 g carbohydrate, Sugar 1.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre

PERUVIAN CEVICHE DE PESCADO



Peruvian Ceviche De Pescado image

Classic Peruvian Ceviche Use any combination of whitefish (I use tilapia or halibut, if you'd like to splurge, shrimp, scallop, and/or crab (lump works just fine, but don't do the salt water bath on the lump type) And must must must be served with Peruvian Aji Salsa Verde and chips!! It is not a form of salsa in the normal american idea of the word, but meaning only that it is a sauce, its nothing like the chunky sort of salsa served at latin restaurants etc. Also, can be made days in advance, the first time I made it, i made it the evening before, but sampled and it tasted just the same if not better the next evening when I served it, and the same was true a few days later with the leftovers : )

Provided by GoldsmithLissa

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 lb white fish (tilapia or halibut recommended)
1 lb shrimp
1 (6 ounce) container lump crab
salt (to add to water to tenderize fish and or or shrimp)
3/4 cup lime juice
1/4 cup lemon juice
1/2 teaspoon salt
1 garlic clove, chopped
1 -2 aji amarillo chili pepper, chopped (yellow Peruvian peppers)
1 -2 jalapeno, chopped (to taste, remove seeds for milder spice)
1 teaspoon parsley, chopped
1 teaspoon cilantro, chopped
1/2 cup purple onion, chopped
3 -4 lettuce leaves
4 ears corn, cooked and cut into 2-inch pieces
1 lb sweet potato, roasted in the skin, peeled, and cut
1 lb yucca root, peeled, cut, and boiled until soft

Steps:

  • Soak fish and/or shrimp (do not include lump crab if you're including it) in salted water for 1 hour to tenderize. Drain well.
  • Add lemon/lime juice until fish is covered (using more, if necessary) Add the salt, garlic, onion and peppers and refrigerate for 20 minutes.
  • Before serving, fold in cilatro and parsley.
  • To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other.
  • My personal method: pour off extra citrus mixture from ceviche (to desired combination, myself I prefer extra a little extra juice in the bottom to toss the fish back into as I'm eating); use the citrus to soak the corn, potatoes, and yuca for another 10 or 15 minutes, then drain off before serving.

Nutrition Facts : Calories 588.6, Fat 3.7, SaturatedFat 0.7, Cholesterol 245.9, Sodium 776.2, Carbohydrate 105.2, Fiber 9.8, Sugar 13.3, Protein 39.3

PERUVIAN FISH CEVICHE



Peruvian Fish Ceviche image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
1 quart water, boiled and chilled
1 red onion, cut in 1/2 lengthwise and sliced thin
1 aji amarillo, rib and seeds removed, diced
1 clove garlic
Salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
2 teaspoons finely chopped cilantro leaves
2 ears corn, cut in 1/2
1 sweet potato, sliced 1/4-inch thick
2 tablespoons canola oil
1 head butter lettuce
Japanese seaweed, for garnish

Steps:

  • Have grill pre-greased and preheated to medium-high.
  • Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
  • Add onions to remaining chilled water and let soak.
  • Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
  • Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
  • Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
  • When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

PERUVIAN SALMON CEVICHE



Peruvian Salmon Ceviche image

This ceviche recipe is from my husband's family from Peru. The ceviche is made with salmon, shrimp, and of course, lots of lime juice. You can substitute other fish, like tilapia, as well. Use fewer chile peppers (or remove the seeds) if you don't like it too spicy. In Peru, it is generally eaten with sweet potatoes.

Provided by Maria_de_Cuba

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 1h45m

Yield 8

Number Of Ingredients 13

3 pounds salmon fillets, cubed
4 cups uncooked medium shrimp, peeled and deveined
3 quarts water, divided
½ cup sea salt, divided
4 red onions, thinly sliced
1 ¾ cups lime juice
1 stalk celery, chopped
1 (4 inch) piece fresh ginger root, peeled and chopped
8 cloves garlic
8 dried red chile peppers
½ bunch fresh cilantro, chopped
6 lettuce leaves
6 fresh lime wedges

Steps:

  • Combine salmon and shrimp in a large glass bowl. Combine 2 quarts water and 1/4 cup sea salt; stir until salt has dissolved. Pour salt water over salmon and shrimp and set aside for 30 minutes.
  • Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.
  • Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve.
  • Rinse salmon and shrimp in a sieve under running cold water to wash off the salt. Rinse red onions. Mix salmon, shrimp, and onions in a large bowl. Cover with lime mixture. Set aside for 30 to 40 minutes. Serve garnished with fresh cilantro, lettuce leaves, and lime wedges.

Nutrition Facts : Calories 441.1 calories, Carbohydrate 17.9 g, Cholesterol 197.7 mg, Fat 19.9 g, Fiber 3.1 g, Protein 48.6 g, SaturatedFat 4 g, Sodium 5499.2 mg, Sugar 4.3 g

CEVICHE DE PESCADO



Ceviche de Pescado image

Provided by Copeland Marks

Categories     Fish     Appetizer     No-Cook     Lime     Corn     Hot Pepper     Sweet Potato/Yam     Summer     Yuca     Lettuce     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 14

2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)

Steps:

  • 1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
  • 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
  • 3. Just before serving, mix in the parsley, cilantro, and onion.
  • 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

PERUVIAN CEVICHE



Peruvian Ceviche image

Ceviche is Peru's national dish. Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy. Versions are also sold from mobile vending wagons pushed along the dusty streets of the capital's shantytowns and at fine eating establishments in the most affluent residential areas. This one, with its spicy red peppers and tart lemon juice, would go well with corn and sweet potatoes, a light and refreshing meal.

Provided by Nathaniel C. Nash

Categories     dinner, easy, lunch, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 ears of corn
1 large sweet potato
2 pounds of fresh sole or sea bass, cut into half-inch cubes
2 teaspoons crushed garlic
2 teaspoons chopped coriander
2 teaspoons spicy red chili pepper, chopped in a blender
Juice of 8 to 10 small lemons
Salt and pepper to taste
4 large leaves of lettuce
2 medium onions, thinly sliced
1 large hot red pepper, sliced into quarter-inch rings

Steps:

  • In separate pots, boil the corn and the sweet potato until tender. Peel the sweet potato. Let both cool, then cut corn into 2-inch sections and potato into 1-inch sections.
  • Place cubed raw fish in a bowl with the garlic, coriander and chili pepper. Add enough lemon juice to cover the fish. Season with salt and pepper. Let marinate for 10 to 45 minutes, until the fish is milky white.
  • For each serving, place a mound of the fish on a leaf of lettuce. Top with onions and a ring of red pepper, and add corn and sweet potato.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 6 grams, Fiber 8 grams, Protein 47 grams, SaturatedFat 1 gram, Sodium 1239 milligrams, Sugar 10 grams

CEVICHE PERUANO



Ceviche Peruano image

This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over.

Provided by Ana O.

Categories     Appetizers and Snacks     Tapas

Time 2h10m

Yield 8

Number Of Ingredients 13

2 potatoes
2 sweet potatoes
1 red onion, cut into thin strips
1 cup fresh lime juice
½ stalk celery, sliced
¼ cup lightly packed cilantro leaves
1 pinch ground cumin
1 clove garlic, minced
1 habanero pepper, seeded and minced
Salt and freshly ground pepper to taste
1 pound fresh tilapia, cut into 1/2-inch pieces
1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
1 bibb or Boston lettuce, separated into leaves

Steps:

  • Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
  • Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
  • Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
  • To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 28.8 g, Cholesterol 107.3 mg, Fat 2 g, Fiber 4 g, Protein 26 g, SaturatedFat 0.4 g, Sodium 167.8 mg, Sugar 4.8 g

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CEVICHE DE PESCADO: A NO-COOK REFRESHING DISH! | CEVICHE, …
Jul 28, 2021 - No need to turn on the stove or any sort of heat, this recipe is quick, easy, and fishy! Believe it or not this popular dish goes way back to the early 1500s and its origin comes from Peru. With so many varieties of ceviche you can easily personalize the recipe and switch any ingredient or seafood to your liking. You c
From pinterest.ca


PERUVIAN CEBICHE RECIPES - PERU DELIGHTS
Peruvian Cebiche Recipes. Cebiche, ceviche, sebiche o seviche (it can be written in any of those four forms), is a dish in which seafood is cooked by marinating it in lime juice. Cebiche is not only one of our Peruvian food’s flag dishes but it is a proud sentiment of our gastronomy, king of our tables and, to be honest, the best cebiche in ...
From perudelights.com


CEVICHE DE PESCADO | PERUVIAN RECIPES, FOOD, VEGETARIAN CEVICHE
Feb 9, 2012 - This Pin was discovered by Lourdes Tudela-MacArthur. Discover (and save!) your own Pins on Pinterest
From pinterest.com


THE CEVICHE RECIPE AND EVERYTHING ABOUT THIS PERUVIAN SEAFOOD DISH
2021-06-05 Open the pepper, remove the seeds and veins, and cut into small cubes. Fifth step: Remove the ceviche from the refrigerator, add onion, pepper and coriander, ginger, a little salt, and stir. Sixth step: Cover the ceviche again and place it in the refrigerator for about 10 minutes.
From machutravelperu.com


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