This is a typical dish from the coastal area of Peru.
Inspired by Richard’s wish to travel to Peru!
Photograph by Frank Tophoven, National Geographic
400/500 gr. of white fish (for two, as main dish)
1/2 red onion
1/2 red pepper
2 small chili peppers (fresh)
juice of 5 limes
cilantro leaves (fresh)
potatoes (standard or sweet potatoes)
Cut fish into smal cubes and mix with finely chopped onion. Add chopped red pepper and chili, a dash or two of salt and the fresh lime juice.
Marinate for several hours in the fridge (the fish should be firm to the touch and white, as if cooked the usual way). The lime juice literally “cooks” the fish. In doubt, leave in fridge overnight.
Before serving, drain the remainder of the juice. Sprinkle with freshly chopped cilantro (coriander leaves) and freshly ground pepper. If this is not available, ready ground black pepper will do. Or chili powder, if you can take it!!
This is delicious served with sweet potatoes and corn on the cob, which can be slightly grilled. Standard potatoes will do, as will rice, if someone doesn’t like spuds.
Ceviche has to be served chilled! An ideal summer dish. 🙂
NOTE: Fresh tuna can be used, as well. In this case, definitely marinate overnight!
This looks like a man who’s ready to conquer Machu Picchu, doesn’t he?
Screencaps by Lanie from The Hobbit Movie twitter chat
This recipe was submitted by Anny.
With Misty Mountain Dreams,