Peruvian Ceviche (Northern style)
Peruvian Ceviche (Northern style)

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, peruvian ceviche (northern style). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Peruvian Ceviche (Northern style) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Peruvian Ceviche (Northern style) is something that I’ve loved my whole life. They are nice and they look wonderful.

Ceviche is essentially fish that is "cooked" by marinating in the acid of citrus juice. This recipe is for the classic Peruvian ceviche and pairs a high-quality white saltwater fish of your choice with lemon juice, lime juice, orange juice, salt, hot peppers, onions, and cilantro. Later, the Incas marinated the fish in chicha , a fermented drink typically made with corn.

To get started with this particular recipe, we must prepare a few ingredients. You can cook peruvian ceviche (northern style) using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Peruvian Ceviche (Northern style):
  1. Make ready 3/4 lb Shrimps
  2. Take 1 tbsp salt
  3. Get 1 tsp Black Pepper
  4. Make ready 2 grams white fish fillet cut in cubes of half inch
  5. Prepare 1 Red Onion cut in slices
  6. Get 1/2 tbsp Garlic paste
  7. Get 1 Peruvian Corn already boiled
  8. Get 2 small Sweet Potatoes already boiled
  9. Take 1 tsp of Rocoto paste (Peruvian Red Hot Pepper)
  10. Prepare 1 cup lime juice (use real lime)
  11. Prepare 4 lettuce leafs
  12. Prepare 2 tsp of Chopped Cilantro Leafs
  13. Make ready 2 small Cassava already boiled

Thanks to my Peruvian roots, I discover a long time ago my love for ceviche especially when is made with the typical chili rocoto. Most historians agree that ceviche, cebiche or seviche was originated in Peru. They prepared ceviche with fresh fish and fruits, the earlier version of today's Peruvian ceviche, as evidenced by archeological sites. Peruvian lemon juice is used in the traditional Peruvian ceviche.

Steps to make Peruvian Ceviche (Northern style):
  1. cook the shrimp in hot water for 5 minutes
  2. Mix fish and shrimp with garlic, Rocoto, chopped Cilantro, salt and pepper for 3 to 5 minutes
  3. Add lime juice to the mix and mix again. Leave it to repose for 15 minutes
  4. Add slices of red onion. mix well and test to check and rectify spices if needed
  5. in a plate place a leaf of lettuce and place the mixture of Ceviche on top of lettuce
  6. add a piece of Peruvian Corn, Cassava and slice of sweet potato and enjoy.

Peruvian lemons don't look or taste the lemons found in the US and Europe. They have an appearance of a small lime and the taste is very sharp. If you don't have access to Peruvian lemons then don't worry, any citrus fruit will work. In this recipe, small pieces of fish or shrimp were seasoned with salt and pepper and marinated in sour orange juice for a few hours, and the chili was. Peruvian style fish cebiche or ceviche is different than the Ecuadorian ceviche that I grew up with, some of the main differences are that the ones made in Peru tend to marinate for less time in lime juice, and the use of spicy hot peppers is more common in Peruvian cebiche.

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