Amatista Ceviche

Introduction to Amatista Ceviche

Amatista Ceviche finds its roots deeply embedded in Peruvian culinary history, believed to have been influenced by the ancient Moche culture over 2,000 years ago. This dish is a celebration of fresh seafood, citrus juice, and vibrant spices, showcasing the rich and diverse flavors that define Peruvian cuisine. As with many traditional dishes, ceviche's preparation varies across regions, yet the use of lime and fresh seafood remains a constant. The name "Amatista" signifies a delicate approach to creativity with ingredients, named after the amethyst stone, symbolizing peace and stability, much like the delightful harmony of flavors in this ceviche.

Ingredients

• White Fish - 500g, freshly caught or high-quality fish, such as sea bass or tilapia
• Lime Juice - 1 cup, freshly squeezed
• Red Onion - 1 large, thinly sliced
• Cilantro - 1/2 cup, finely chopped
• Aji Amarillo - 1, finely sliced (or substitutable with Jalapeño)
• Salt - 1 teaspoon, to taste
• Pepper - 1/2 teaspoon, freshly ground
• Sweet Potato - 1, boiled and sliced
• Corn - 1 cob, boiled and kernels removed
• Avocado - 1, sliced (optional)

Preparation

Preparing the Seafood

Begin by ensuring your white fish is prepped correctly. Ideally, it should be skinless, boneless, and cut into cubes of roughly 1 cm. The freshness of the fish is paramount, as it will marinate in the lime juice, which "cooks" it.

Slicing and Chopping

Thinly slice the red onion and wash it in cold water. This helps to soften its strong flavor. Next, finely chop the cilantro. Prepare the aji amarillo or jalapeno by slicing thinly, ensuring to remove seeds for a milder taste if desired.

Marinating

In a large glass or ceramic bowl (avoid metal to prevent any reaction with the lime), combine the cubed white fish, sliced onion, chopped cilantro, and aji amarillo. Add the lime juice, ensuring all ingredients are immersed. Season with salt and pepper to taste. Cover and let it refrigerate for at least 15-20 minutes. The acidity of the lime juice will "cook" the fish, changing its color to opaque and firming the texture. Use a cooking timer to keep track of the marination time.

Serving Amatista Ceviche

Once marinated, serve the ceviche in small bowls or on a large platter. Traditionally, it is garnished with accompanying slices of boiled sweet potato and corn kernels, offering a delightful contrast of flavors and textures. Optional slices of avocado can be added for an extra creamy touch.

Enjoying the Meal

Amatista Ceviche is best enjoyed fresh, as the vibrant, citrusy flavors are most pronounced. Pair with a chilled glass of pisco sour or a refreshing beer to complement the zesty ceviche. Consider this dish a light appetizer or a main course on a warm day, honoring the traditional Peruvian way of celebrating fresh ingredients.

Conclusion

Embodying the vibrant essence of Peruvian culinary tradition, Amatista Ceviche is a simple yet exquisite dish that encourages the use of the freshest ingredients available. It provides a true taste of Peru that is both a masterpiece of flavor and an effortless dish to prepare, bringing the heart of South American cuisine into your home.