Ceviche Limeño

Introduction

Ceviche Limeño is a celebrated traditional dish from Peru, enjoyed by locals and food enthusiasts alike. Rooted deeply in the culinary traditions of the coastal regions, this dish showcases the perfect blend of fresh seafood and zesty citrus flavors. Over the years, ceviche has gained international recognition, becoming a staple appetizer in many Latin American cuisines, yet it maintains a distinct place in Peruvian culture. As we explore this exquisite dish, we'll delve into its history, preparation, and serving suggestions for a truly authentic experience.

History of Ceviche

The origins of ceviche are believed to trace back over two thousand years to the Moche civilization on the Northern coast of Peru. Originally, the fish was marinated in the fermented juice of tumbo, a local fruit. Over time, with the influx of Spanish conquistadors, lemons and limes were introduced, shaping the ceviche we know today.

Regional Variations

Throughout Peru, various regions have imparted their unique touches to ceviche, adding local herbs and ingredients. However, the variant from Lima, known as Ceviche Limeño, remains the hallmark for its simple yet elegant presentation that highlights the freshness of its components.

Ingredients

• White Fish - 1 lb, typically sea bass or flounder
• Lime - 10 limes for fresh juice
• Red Onion - 1 large, thinly sliced
• Cilantro - A handful, chopped
• Aji Amarillo - 1, finely chopped, with seeds removed
• Salt - to taste
• Black Pepper - to taste
• Corn - 2 ears, boiled and cut into rounds
• Sweet Potato - 2, boiled, peeled, and sliced

Preparation

Step 1: Selecting the Fish

Choose fresh white fish, such as sea bass or flounder, for its firm texture and mild flavor. Freshness is key for ceviche, so ensure that the fish is sourced from a reputable supplier.

Step 2: Preparing the Fish

Rinse the white fish under cold water, pat it dry with a paper towel, and cut it into small, bite-sized cubes, approximately 1/2 inch. Place the cubes into a glass bowl.

Step 3: Marinating with Lime

Juice the limes until you have about 3/4 to 1 cup of juice. Pour the juice over the cubed white fish, ensuring it is completely covered. The acid from the lime will "cook" the white fish. Let it marinate in the refrigerator for about 15 to 20 minutes.

Step 4: Onions and Chili

As the fish marinates, thinly slice the red onion. Rinse the slices in cold water to reduce their pungency, then add them to the marinating fish. Incorporate the finely chopped aji amarillo for heat and distinctive flavor.

Step 5: Adding Herbs and Spice

Gently mix the chopped cilantro into the ceviche. Season thoroughly with salt and black pepper to taste, adjusting as needed while tossing the ingredients together.

Step 6: Preparing Side Dishes

Boil the corn on the cob until tender. Slice them into rounds to be served alongside the ceviche. Similarly, boil the sweet potatoes until soft, peel, and cut into thick slices.

Assembly and Presentation

Once all elements are ready, drain any excess juice from the ceviche. Arrange the ceviche on a platter, garnishing with extra sliced onion and a few sprigs of cilantro. Serve alongside the rounds of boiled corn and sliced sweet potato. These accompaniments not only add vibrant colors but also balance the tartness of the ceviche.

Enjoying Ceviche Limeño

Ceviche Limeño is best enjoyed fresh and chilled, making it a perfect dish for warm climates or sunny days. It pairs beautifully with a chilled glass of white wine or a light beer. When savoring ceviche, take a little bit of everything in each bite to fully experience the complex harmony of textures and flavors that this traditional dish offers. Ensure to set a timer when marinating the ceviche to prevent overcooking by the acid.

As ceviche is a celebrated dish for gatherings and celebrations in Peru, serving it at a gathering allows your guests to indulge in an authentic taste of coastal Peruvian culture.