Ceviche. It has been one of South America's best-kept secret for centuries. Ceviche is the best known Peruvian dish. This popular seafood dish claims origins in Lima, Peru but is found in many coastal areas throughout Latin America such as Ecuador, Chile, Mexico, and Colombia.
Looking for a classic ceviche recipe?
This ceviche combines fresh fish, lime juice, and chili for an easy ceviche appetizer.
From easy Ceviche recipes to masterful Ceviche preparation techniques, find Ceviche ideas by our editors and community in this recipe collection.
You can cook Ceviche using 14 ingredients and 7 steps. Here is how you cook that.
Ingredients of Ceviche
- It's of Potato.
- You need 1 of Sweet potato.
- You need 1 of cinnamon stick.
- It's 5-10 of cloves.
- You need 1 tbsp of sugar.
- It's of Ceviche.
- You need 200 g of fish e.g cod.
- Prepare 2 of limes.
- Prepare 1 of onion.
- It's 1/2 of red Chilli (adjust depending on heat preferences).
- It's 1 tsp of ginger (crushed or chopped).
- It's 1 clove of garlic (crushed or chopped).
- It's to taste of Coriander, salt and pepper.
- You need of Condensed milk- if too acidic.
Habla cevicher@, como pides tu ceviche con o sin ají. Speak cevicher @, as you order your ceviche with. Learn how to make simple delicious ceviche that turns out perfect every time! Salmon ceviche with fennel salad. by Stuart Gillies.
Ceviche instructions
- Peel the sweet potato and cut into chunks.
- Boil the sweet potato chunks in a pan with the cinnamon, cloves and sugar until tender then leave to side (approx 25 minutes).
- Cut the fish into 10p pieces.
- Mix the fish with the juice of the limes, the chopped onion and the other ingredients.
- Leave to ‘cook’ in the acid for 10 minutes.
- Taste and adjust seasoning. Add some condensed milk if acid is too strong.
- Serve with the sweet potato and some corn.
Sea bass ceviche with avocado cream and spring onion fritters. by Matt Tebbutt. Learn all about ceviche, its ingredients and preparation. Ceviche is typically served at lunch or brunch, and because it is so light and refreshing, it's popular at the beach. Javier Wong is arguably the top ceviche-maker in the country—some even call him the godfather of ceviche. He's not only well-respected in the chef community, but also amongst serious ceviche eaters.