Ceviche - Peruvian Lime-cooked 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

Cook Time: 25

Total Time: 30

Servings:

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

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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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