Where The Peruvian Things Are

cevicheblog

Peruvian Ceviche

The first flavors are the most important ones in life.  As a kid,  I can affectionately recall, with almost palpable memories, the pain in my tongue from the spiciness of the dish that completely changed my perspective about food and life…

The Peruvian ceviche is unique not only because of the simplicity, but also because of the history behind it.  Born in Peru,  ceviche these days enjoys popularity all over the world.  Until recently I had never made myself what has now become one of the most recognizable symbols of Peru.  But now I can finally say that I have been able to successfully make  the only thing I truly consider my favorite dish on the planet.

Peruvian Ceviche (Gaston Acurio’s version)

  • 2/3 cup fresh lime juice
  • 2 garlic cloves
  • 1 tablespoon chopped cilantro plus some extra leaves for garnish
  • 1 1/2 tablespoon of aji amarillo paste divided into 1 and 1/2
  • 1 1/2 small red onion (1 quartered and thin sliced and 1/2 chopped)
  • 1 small sweet potato (boiled)
  • 1 ear of corn(boiled)
  • 1 pound  grouper (if you can find sole even better), cut into 1/2-inch cubes
  • 1 small red onion, quartered and thinly sliced, divided
  • Kosher salt
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Peruvian Ceviche Overview

For the Leche de Tigre:

In a blender mix the lime juice, garlic, 1 tablespoon of cilantro, 1/2 onion chopped, 1 tablespoon of aji amarillo and a couple of ice cubes to make a smooth like texture.  After it is blended, pour the mixture through a mesh strainer into a small bowl.  Add salt to taste and set aside, covered in the refrigerator.

For the Ceviche:

Rub a large bowl with the half of aji amarillo. Place grouper, 2/3 of onion sliced, leche de tigre, and a couple of ice cubes in a bowl.  Stir well and let marinate for 5 to 10 minutes, then remove any ice crystals and salt to taste.

For plating, serve the ceviche and on the side place the sweet potato and corn, drizzle the fish with leche de tigre and garnish with remaining onion and cilantro. Buen Provecho!

A New Year, A New Cevicheria

Ceviche

Ceviche, Picture courtesy of La Mar Restaurant

For those who follow my blog, you already know I love ceviche. This goes back to when I was 4 years old.  I used to eat it then, sweating  because of the spiciness of the dish.  My mother used to say that I loved ceviche more than anything else in life.  So this little post is dedicated to those who don’t know or don’t understand the true (and only)  Peruvian ceviche. This time around I want to mention again Gaston Acurio as the person responsible for making Peruvian food so international nowadays; however one cannot mention Peruvian ceviche without mentioning Javier Wong, who some experts might say makes the best ceviche in the world.  However that is a post for another time….

This little video is taken from La Mar “cevicheria” (cevicheria is a term used for a restaurant in Peru that sells seafood dishes and, of course, ceviche) 

And for those who want to see more, this is the link for the official website of La Mar