ceviche

chili peppers
chili peppers (Photo credit: marzbars)

I love ceviche.  I had the real deal 10-years ago when I went to visit my sister in Peru.  We traveled all over sampling some of the most amazing Peruvian dishes, but for me, Ceviche is my favorite.  I had never tried making it until today.  Inspired by the Peruvian restaurant and my local fish monger, I decided to try it out when I was buying my weekly fish.   The fish guy told me to try his frozen tilapia. I’m a purest and didn’t feel like buying frozen fish, why after all, I was in fresh-fish heaven?  However, he convinced me by saying, “It makes for a wonderful ceviche”  I bought four filets for about $5 dollars.  I went home thawed out the fish and started squeezing my bags of lemons and limes.  I know you can use one or the other (lemons or limes), but this was my first and I wanted it “cooked.”  I was on a time constraint so the only thing I did was cover my fish completely with lemon and lime juice and put it in the fridge.  I let it sit for a few hours, the time to get my son, bring him to an afterschool event and then back.  So my ceviche was done in several stages.  So, three hours later……  I chopped up some fresh hot peppers– I had bought a little medly of peppers and I can’t remember all the names of each, but in general any spicey pepper will do.  Some were super spicy and others more mild.  I also chopped up a big bunch of cilantro. I really love the fresh taste of cilantro, so I probably added more than the average Peruvian would add.  Next I cut up half a red onion in the thinnest slivers possible with a chefs knife.  A mandolin would have been perfect, but I don’t have one.  I also added 4 half of garlic cloves for flavor.  Lots of Sel de Cali– the chardonnay version, a bit of fresh, ground pepper and I put it all in the bowl with my fish and back into the fridge to “cook” some more.  Just before serving, maybe 2 hours later, I boiled a sweet potato to go on the side.  Generally this dish is served with big corn and a sweet potato.  I didn’t have big Peruvian corn, so we settled for the lovely orange-colored potato.  I have to say, it was delicious.  We had enough to feed several people.  I had used all 4 filets.  Next time I think I will use two filets, if it’s a main course for two people.  This dish would also be a great party appetizer.  It could be served on a tortilla, on a lettuce wrap, or just alone in little individual ramekins.  Now that I’ve made it the possibilities are endless if I am to entertain.   Just make sure you keep the ceviche cold, nobody likes a warm ceviche.

Tilapia filet

10-15 limes or/and lemons

3 hot peppers chopped fine

1/2 red onion thinly sliced

4 halved garlic cloves

1 bunch of cilantro roughly chopped

Sel de Cali- Chardonnay kind

1 sweet potato or yam

Lobster and shrimp ceviche

(Ceviche de pulpo, as known and prepared in th...

Ceviche

Advertisements

One thought on “ceviche

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s