Peruvian Ceviche

Ceviche is considered to have originated in Peru nearly 2,000 years ago. That makes sense with the abundance of fresh fish, lime trees, and lack of a means to keep fish fresh and limited ways to cook it.

Of course, even this simple story can’t make it through time without someone trying to co-opt it and make it theirs. Like the rest of Latin America, that would most likely be either the Spanish Conquistadors or Portuguese traders of the 16th century. The story goes that Moorish woman from Granada brought vinegar marinated vegetables with them and over time the vinegar was replaced for the juice of limes and then fresh-caught seafood for vegetables. Whatever origin story is accurate, what’s undeniable is this is a fabulous way to eat fresh fish.

Ceviche – Peruvian Lime-cooked Fish

The freshest fish possible is "cooked" in an acidic lime juice marinade. With the added crunch of onion, jalapenos, and cilantro, ceviche becomes the very definition of pure food…and deliciousness. Two recipes are presented here: the Peruvian original that started it all, and a Colombian version that's more like a shrimp cocktail. Both are well worth the minimal effort to make.
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Course: Appetizer, Lunch
Cuisine: Peru, South American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Author: My Hungry Traveler

Equipment

  • Bowl
  • Colander
  • Medium saucepan

Ingredients

Ceviche Peruano

  • 1 lb Freshest mild ocean fish, cut into ¼-inch slices
  • ½ cup Lime juice
  • 1 small Red onion, sliced very thin
  • 2 medium Jalapeno pepper, stems, seeds & ribs removed, minced
  • ¼ cup Cilantro leaves, chopped
  • Kosher salt and fresh ground pepper

Coctel de Camarones

  • 1 lb Fresh small peeled shrimp
  • Kosher salt
  • ¼ tsp Baking soda
  • 2 tbsp Lime juice
  • ¼ cup Onion, minced
  • 1 tbsp Fresh parsley leaves, chopped
  • 4 tbsp Mayonnaise
  • 3 tbsp Tomato ketchup
  • dash Hot sauce (i.e. Tabasco), to taste
  • Fresh ground black pepper

Instructions

Ceviche Peruano

  • Combine all ingredients in a bowl, combining with your hands. Marinate on the counter for 25 minutes, gently mixing occasionally. Serve.

Colombian Coctel de Camarones

  • Combine shrimp, 1 tsp salt, and baking soda in a bowl. Refrigerate for 15 minutes.
    Meanwhile, combine mayonnaise, ketchup, onion, and 1 tbsp lime juice in a bowl and stir together. Add hot sauce, parsley, and season with salt and pepper. Refrigerate.
    In a medium saucepan, add shrimp to 3 cups cold water. Add 1 tbsp salt and 1 tbsp lime juice. Turn heat to medium-high and heat water until just steaming. Cook at 170°F (77°C) until shrimp just turns pink, about 7 minutes more. Don't let the water boil! or the shrimp with get tough.
    Drain and immediately rinse shrimp in cold water. Dry thoroughly with paper towels. Add shrimp to bowl with sauce and toss gently to combine. Serve with lime wedges and crackers.

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