Peruvian Ceviche

The first flavors are the most important ones in life.  As a kid,  I can affectionately recall, with almost palpable memories, the pain in my tongue from the spiciness of the dish that completely changed my perspective about food and life…

The Peruvian ceviche is unique not only because of the simplicity, but also because of the history behind it.  Born in Peru,  ceviche these days enjoys popularity all over the world.  Until recently I had never made myself what has now become one of the most recognizable symbols of Peru.  But now I can finally say that I have been able to successfully make  the only thing I truly consider my favorite dish on the planet.

Peruvian Ceviche (Gaston Acurio’s version)

• 2/3 cup fresh lime juice
• 2 garlic cloves
• 1 tablespoon chopped cilantro plus some extra leaves for garnish
• 1 1/2 tablespoon of aji amarillo paste divided into 1 and 1/2
• 1 1/2 small red onion (1 quartered and thin sliced and 1/2 chopped)
• 1 small sweet potato (boiled)
• 1 ear of corn(boiled)
• 1 pound  grouper (if you can find sole even better), cut into 1/2-inch cubes
• 1 small red onion, quartered and thinly sliced, divided
• Kosher salt

Peruvian Ceviche Overview

For the Leche de Tigre:

In a blender mix the lime juice, garlic, 1 tablespoon of cilantro, 1/2 onion chopped, 1 tablespoon of aji amarillo and a couple of ice cubes to make a smooth like texture.  After it is blended, pour the mixture through a mesh strainer into a small bowl.  Add salt to taste and set aside, covered in the refrigerator.

For the Ceviche:

Rub a large bowl with the half of aji amarillo. Place grouper, 2/3 of onion sliced, leche de tigre, and a couple of ice cubes in a bowl.  Stir well and let marinate for 5 to 10 minutes, then remove any ice crystals and salt to taste.

For plating, serve the ceviche and on the side place the sweet potato and corn, drizzle the fish with leche de tigre and garnish with remaining onion and cilantro. Buen Provecho!