There is no dish more emblematic of Peru and Chile than the ubiquitous ceviche, a raw fish salad that has been “cooked” in acid instead of conventional heat, another means of breaking down the protein.
Its origin is still debatable, with some claiming it started as kinilaw in the Philippines, and brought over to Peru by way of Guam and Central America during the Spanish colonial period. There is, however, no debate about how well-loved this iconic dish is, as well its different delicious varieties from around the Pacific Rim, and even the Caribbean!
Our Sales Director Jessica was introduced to ceviche in 2011 while visiting Peru on a personal trip, and never fails to promote it to her guests while on her subsequent tour-leading trips, that even those squeamish about consuming raw fish were converted!
Many restaurants in Peru, as well as Chile, Ecuador, and coastal Colombia and Mexico often feature ceviche in their menus. We recommend Central and Maido in Lima, often topping the lists for Latin America’s Best Restaurant for a sophisticated dining experience; as well as Canta Rana in the trendy Barranco district of Lima, a down-to-earth and quirky restaurant that serves unpretentious fare including our favorite, conchas negras (cockles) ceviche.
Inspired by variations of this refreshing classic, tightening Circuit Breaker measures and sweltering hot days, Jessica decided to get creative and whip up a modified version using ingredients in the fridge, or which are easily found in most Singaporean supermarkets.
Total Preparation Time: 1-2hrs (including marination)
Ingredients (serves 2-3):
200g of your favorite fresh, sashimi-grade fish, cubed (firm-fleshed fish preferred; Jessica opted for salmon slices as it was the only sashimi-grade fish available)
2 large limes, freshly squeezed
1/2 lemon, freshly squeezed
1 red capsicum, cut into thin strips
1 red or white onion, cut into thin strips
cherry tomatoes, halved
1 ripe avocado, diced
1 teaspoon of salt
1 large sweet mango, diced
100ml coconut cream (rich preferred to light)
A sprinkle of dried chili flakes, or shredded red chili for a bit of heat
Let's Make Ceviche!
1. Place cubed fish in a bowl
2. Add the juices of the limes and lemon
3. Marinate for 1 hour (2 hours if using a firm-fleshed fish such as red snapper or sea bass; 30 minutes or less for thinly-sliced salmon), and check that the fish is covered by the citrus juices
4. Refrigerate the mixture, stirring occasionally to ensure even “cooking”
5. After 45 minutes, check that the fish has turned whiter in color and more opaque
6. Toss in the rest of the ingredients and mix well
If you prefer your ceviche less tart
7. Drain citrus juices
8. Add coconut cream and sweet mango
9. Mix well
10. Serve and enjoy
¡Buen Provecho! Have you made your own ceviche, or inspired to make one? Let us know and tag #AureliusCooks
Eating raw or undercooked fish increases the risk of foodborne diseases and is not recommended for those with a weaker immune system. If in doubt, please refrain from consuming ceviche or seek expert advice.
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