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Peruvian Ceviche: A Creative Summer Dish

By Tiffany Harelik

Ceviche is a popular coastal dish made from fresh (raw) fish that has been marinated in citrus juices and chilies. Many think this recipe originates from the banks of the Pacific Ocean and the Moche civilization in Peru. While modern ceviche marinades might include limes, grapefruit or lemons, traditional Peruvian ceviche utilizes passion fruit and chicha, a fermented drink made out of purple corn that is widely grown in Andean cultures and available in most traditional marketplaces. To add more local flare, Peruvian ceviche is eaten with salt and áji, a local spicy pepper that has a good puff of smoke and magical qualities. The best thing about ceviche? There are no strict rules to follow. It’s a recipe that thrives on your creativity, where you have the freedom to modify according to your dinner guests’ desires.

Here is a simple ancient recipe that remains a modern favorite:

  • 1 ½ pounds of your favorite fish (try mahi mahi, ono, shrimp or sea bass)
  • ¾ cup freshly squeezed lime juice
  • ¼ cup freshly squeezed grapefruit juice
  • 1-2 avocadoes, cubed
  • Handful of cherry tomatoes, quartered
  • ½ purple onion, diced
  • 1 aji amarillo pepper, diced (remove seeds)
  • Chopped cilantro & salt to taste

Marinade for about three hours or until fish is visibly “cooked.”  For a perfect summer dinner party, serve poolside in cocktail glasses with a lime wedge to garnish.

Photo by Trailer Food Diaries