Peruvian Ceviche Recipe Recipe
A simple delicious recipe for Peruvian Ceviche made with fish, chilies, lime, a splash of coconut milk and a hint of ginger. Easy, healthy flavorful!
How to Make the Best Peruvian Ceviche Recipe
Peruvian ceviche is a timeless dish that exemplifies the culinary traditions of Peru’s coastal regions. This refreshing and vibrant seafood appetizer features fresh fish gently “cooked” by the acidity of fresh lime juice, creating a delicate and flavorful experience. The addition of coconut milk and fresh ginger adds a subtle richness and warmth to this otherwise light dish.
The beauty of ceviche lies in its simplicity and the quality of its ingredients. By combining fresh white-fleshed fish with bold flavors like habanero peppers, cilantro, and a hint of ginger, you create a balance of heat, freshness, and complexity. The traditional method of curing the fish in citrus juice is not only delicious but also a fascinating cooking technique that produces tender, perfectly “cooked” fish without any heat.
Whether you’re serving this as an elegant appetizer at a dinner party or enjoying it as a light main course over rice, this Peruvian ceviche recipe brings authentic flavors to your table. With minimal active cooking time and maximum flavor impact, it’s the perfect dish for showcasing fresh, high-quality seafood.
Peruvian Ceviche Recipe
A simple delicious recipe for Peruvian Ceviche made with fish, chilies, lime, a splash of coconut milk and a hint of ginger. Easy, healthy flavorful!
Ingredients
Ceviche
Instructions
Preparation
- Place the sliced onion in a bowl of generously salted water to soak (to remove bitterness).
- Using gloves, de-seed the pepper and chop two teaspoons (half a habanero) finely. Finely chop the garlic and ginger. Add the salt and using the flat surface of a chef's knife mash it together until it becomes a fine paste.
- Cut the fish and place it in a medium bowl. Gently stir the chili-garlic paste in with the fish to distribute evenly.
Cooking
- Add the lime juice, zest, and coconut milk. Stir to incorporate, cover, and chill for 45-60 minutes.
- Drain the onions and add them along with the cilantro to the ceviche.
- Taste and adjust salt and lime, adding more if necessary.
- Serve in a small bowl as an appetizer or over rice or greens for a main course.
Notes
- The fish is 'cooked' by the acidity of the lime juice, not by heat.
- Use very fresh fish for the best results.
- This dish should be served cold and eaten the same day it's made.
