Ceviche is arguably among the most popular dishes in South America, with different cultures offering their own interpretation of the fish/citrus/spice culinary theme. We had some of the best ceviche I’ve ever tried on our recent trip to the Peruvian Amazon with International Expeditions, which was kind enough to share this recipe from naturalist guide Jorge Salas. Jorge says he may vary this recipe by adding artichokes, mushrooms and capers, but insists that a true Peruvian shrimp ceviche recipe will NEVER include tomatoes or avocado. For a side dish, he suggests cooking sweet potatoes in orange juice with sugar, clove and cinnamon, then glazing the sweet potato on the reduction of the remains.
INGREDIENTS: 200 gr. fish (shrimp, Sole, fresh tuna, salmon, or whatever you prefer) • 1/3 teaspoon finely chopped fresh ginger • 1/3 teaspoon finely chopped fresh garlic • 1/2 teaspoon finely chopped fresh red hot pepper (seeds and veins completely removed) • 1 Red Onion, cut in long, thin Julianne • Lime • Salt, Pepper & Soy Sauce to taste
DIRECTIONS: Wash, dry and cut the fish in ½ inch cubes. • Refrigerate the cubes for 5 to 10 minutes. • Put fish cubes in a mixing bowl, and sprinkle the chopped garlic and ginger on top. • Put the chopped red hot pepper on a side of the bowl and press it with a spoon against the side of the bowl to extract the hot pepper’s juices and oils. • Add just a bit of the onion (around 1/4 of a small onion). • Sprinkle salt and pepper to taste. • Add 3 drops (no more) of soy sauce. • Place a strainer over the bowl and squeeze limes until you get enough juice to cover 2/3 of the solids. • Mix all the ingredients carefully (you don’t want to create a fish puree). • Add one or two ice cubes to the mixture, mix one more time and remove and discard the ice. Serve immediately.
SERVING SUGGESTION: Place a crunchy lettuce leaf on a cold dish. • Place the Ceviche solids over the lettuce. • Spoon a good amount of the juice over the solids. • Decorate with sweet potatoes and corn all around. Enjoy!
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