Popular in coastal regions of the Americas, ceviche is essentially raw fish cured in lemon or lime juice. It’s usually spiced with some kind of chilli and toppings such as onions, salt and cilantro aren’t uncommon. It goes rather splendidly with side dishes such as corn, avocado, plantain and sweet potato. Yummo.
Thanks to our friends at A Taste of Cusco Cooking School for providing the below recipe, which adventurous foodies can experience on Intrepid’s Real Food Adventure Peru. Dig in!
120g trout fillet
2g sea salt
1.5g Limo red chilli pepper
2g chopped cilantro
2 tablespoons water or 2 ice cubes
10g red onion in salted water to stand in to get rid of the bitter oracid
Cut the trout into cubes to ensure it cooks evenly. Mix the cubes with salt, pepper, ginger, coriander, red chilli pepper garlic and lime juice (remember not to squeeze the lime until the end), simmer for 5-6 minutes. Give it a taste, adding salt and pepper if needed.
Tips for preparing a great ceviche
Ceviche is a dish best served immediately after preparation, when it’s super fresh and all the flavours are on point.
The most important thing to ensure with ceviche is that the fish is fresh. Ideally, you want fish with white flesh, mild flavour and firm texture, such as warm sea fish or rockfish.
To verify that the fish is fresh you can press at different points of its surface with the tip of the index finger. If the meat compresses slightly, then the fish is likely more than a day old and not ideal for making ceviche.
The ideal temperature of the ceviche should be 15-20 C, if not, you’ll compromise the characteristic freshness of the dish.
Cooking times of different seafood
Squid: 1 -2 minutes
Crab: 15 minutes
Shrimp: 1-2 minutes
Octopus: 30 minutes
Always use stainless steel utensils, crockery or glass. Never plastic, aluminium or wood, they change the taste of the ceviche, which is most definitely not what you want.
Image c/o Magnus Brath, Flickr