Ceviche is a typical Peruvian dish, made with small pieces of raw fish, onion, paprika and sweet potato, among other ingredients. It is macerated with lemon or sour orange and other spices. Its name comes from Quechua Siwichi (fresh fish) or from Arabic sibech (acidic food).
As a curious and interesting fact, the Peruvian ceviche has been recognized by the gastronomic portal Taste Atlas (considered the “Wikipedia of international gastronomy”), being included in its list of the 10 most famous Latin American dishes in the world.
In this recipe, the chef Santi Palma (@santipamacocinero) gives us his most exquisite version of classic Ceviche and the step by step to be able to do it at home.
Ingredients:
• 1k. of fresh white fish and wide loin. You can use croaker, sole, pollock for example
• 6 files
• 2 red onions cut into fine julienne
• 2 tablespoons finely chopped fresh coriander
• 1 dessert-type spoonful of finely chopped hot pepper or yellow chili (without seeds)
• Salt and freshly ground white pepper (to taste)
• For the garnish: corn (large grain)
Santi Palma Cheff.jpg
Preparation of the fish for the fish ceviche:
1. The first step is to clean the fish, removing the hard parts and small pieces of excess skin. You can choose the white fish that you like the most, but it is very important that the fish is very fresh.
2. It is better not to use frozen fish. Although to get rid of the danger of anisakis (to avoid parasitic problems), we can freeze fresh fish for 48 hours. After this time, let it thaw at room temperature before working with it.
3. We will use the loins of the fish. We review the fish loins in case they have any small thorns or remains of skin. Once clean, cut into medium dice, 1-1/2 cm pieces. about. We reserve the fish in a large dish.
4. In a separate pot, cook the corn for 10 minutes, it should be tender, we can try it to see how it is cooking. We booked.
5. We cut the limes in half and we have them ready to squeeze. With one of them we rub the bowl where we are going to prepare the ceviche. Add the fish to the bowl or source, add some ice cubes, so that the fish is as cold as possible for as long as possible.
6. Add fine salt (to taste), freshly ground white pepper and the hot pepper or some finely chopped chili pepper without seeds. It is to give it the spicy point, it is the grace of our ceviche.
7. We squeeze the limes over the bowl where we have our ingredients. Always with your hand preventing the seeds from falling and squeezing them only halfway so that they do not turn bitter.
8. We remove 1 minute until everything is well integrated. When the fish begins to take color taste taste and rectify salt if necessary. The fish will be cooking with the citrus, and we will verify that its meat is whitening, the citric acid of the limes will modify the proteins of the fish to leave them at their point. Releasing all its juice, the famous tiger milk.
9. Cut the cilantro very finely, gently so as not to crush it, and add it. Remove the ice cubes from the bowl. The last step will be to cut the purple onion into fine julienne. We split it in half.
10. We remove the outer layer, place half on the board and make thin cuts. Once cut, we wash it very well over a strainer to remove the bitterness. So that the onion is not soft but rather crispy, we add it directly to our cebiche at the last moment before serving.
11. Let stand in the fridge for 10 minutes until the fish is very white. We only have to serve our ceviche in the plate that we have reserved very cold in the fridge.
12. We accompany with the corn in grains and some also accompany with cooked sweet potato
Suggestion: It can be served with cubed strawberries, strawberry pickles, almond and sesame yogurt, and fresh almond slices.
Source: Ambito
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