Ceviche
Level
Easy
Time
2-3 hrs
SERVES
2
How to prepare ceviche
This ceviche recipe could also have been titled “easiest and healthiest travel food EVER.”
We got our first taste of Ceviche in Peru (ceviche peruano). We couldn’t believe that fish was supposed to be “cooked” without heat. Back then, we blamed our confusion to our poor Spanish skills.
We encountered ceviche several times more and learned how to prepare it. Ceviche became one of our favorites not only for the taste and its availability. During our time in Nicaragua, we had our fair share of ceviche, too…
Fresh, fresher, freshest – ceviche!
Just buy fresh fish from a fisherman when they come back in the morning. It won’t get any fresher or cheaper! Prepare it in the morning and let it sit until ready for dinner!
It embraces the flavor of fresh fish, and it is super easy to prepare. But, it is sure to ignite your taste buds! Use this ceviche recipe to make the perfect appetizer for summer.
Enjoy your Ceviche with a side of tortilla or Maduro chips (you’ll find the recipe here next week). Alternatively, we also love some sweet potato on the side. The gentle side complements the sour and fresh fish perfectly.
P.S. Ceviche is low-carb, gluten-free, and healthy!
Ingredients
- 200 g white, fresh fish (frozen fish won’t work )
- 1 onion, thinly sliced
- 6-7 limes freshly squeezed
- 1 Chili
- 2 cloves of garlic, chopped
- 1/2 bunch cilantro (coriander)
Optional sides:
- Tortilla chips
- Maduro (plantain chips)
- Sweet potatoes
Instructions
Ceviche Recipe
- Places onion in water before chopping to avoid the intense onion flavor
- Cut fish into cubes
- Thinly slice cilantro, garlic, chili, and onion
- Combine all ingredients (except sweet potato) and mix well
- Put it in the fridge! Depending on the firmness of the meat and your preferences, the fish will be done in about 1-2 hours. Shrimps and firmer fish need more time till thoroughly through
My favorite Latin American cook books
The Latin American Cookbook
Rarely has the incredible range of cuisines from Mexico’s tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio Martínez curates, with a personal deep dive into each region’s food culture, culinary delicacies, and local ingredients.
The Central American Cookbook
Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.
In this book we focus on Central American cooking. The Central American Cookbook is a complete set of simple but very unique Central American recipes. You will find that even though the recipes are simple, the tastes are quite amazing
Gran Cocina Latina: The Food of Latin America
Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region.
More Central Recipes
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