Ceviche

Ceviche is a traditional South American dish, particularly from Peru, consisting of raw fish marinated in citrus juice, typically lime or lemon. Here I present to you a basic recipe that you can customize according to your taste. And then I’ll explain how to add an Italian touch to this specialty.

Ingredients

• 500 g of white fish (such as seabass, gilthead, or sea bream), extremely fresh and well-cleaned
• Juice of 10 limes or lemons
• 1 red onion, thinly sliced
• 1 red chili pepper, seeds removed and finely chopped (optional)
• Freshly chopped cilantro, to taste
• Salt and pepper as needed
• A drizzle of extra virgin olive oil (Italian addition)
• Some slices of avocado to serve (optional)

Preparation

1. Cut the fish into cubes of about 1.5 cm and place them in a bowl.
2. Squeeze the limes or lemons and pour the juice over the fish. The juice should cover the fish completely to cook it correctly through acidity.
3. Add the thinly sliced red onion, chopped chili pepper (if you decide to use it), and chopped cilantro. Season with salt and pepper to your liking.
4. Mix the ingredients gently and let marinate in the refrigerator for about 15-30 minutes. The marinating time will depend on how “cooked” you prefer the fish. Remember that the longer it stays in the lemon juice, the more it will be “cooked” by the acidity.
5. When the ceviche is ready, add a drizzle of extra virgin olive oil and mix.

For an Italian touch, you could add a drizzle of extra virgin olive oil to enrich the flavor and give the dish a shiny appearance, and a sprinkle of freshly chopped parsley if you don’t appreciate cilantro.

Trivia

Ceviche is a dish that celebrates the freshness of fish and the simplicity of the ingredients, so it is essential to use fish of excellent quality and the utmost freshness. In Peru, it is common to serve ceviche with sweet potatoes or toasted corn for a balanced play of flavors and textures.