Peruvian Halibut Ceviche Recipe: A raw seafood dish called ceviche Peruano, which is famous throughout Latin America’s coasts, is laced with citrus. Super fresh fish marinated in fresh lime juice is the appetizer/main dish, which is paired with thinly sliced red onion and sweet potato.
Peruvian Halibut Ceviche Recipe
Ingredients
For the Ceviche
- 1 kg white fish fillet Mahi-Mahi
- 1/2 kg lemon
- 1/2 kg lime
- 1 small, purple onion
- 3 medium habanero red peppers
- 1/2 cup fresh coriander
- 1 teaspoon ginger, grated
- Salt to taste
For accompaniment (optional)
- 2 medium sweet potatoes
- 1 cup yellow corn
- plantain chips
Instructions
- The fish should be cleaned and dried. Cut the fish into about 2-centimeter-long pieces. Eliminate any leftover spines, scales, or skin. It’s crucial that you limit your intake to lean beef cubes with comparable sizes. Place the fish aside.
- Clean the limes and lemons. Press them into a large basin. To get rid of any seeds, strain the freshly squeezed lemon and lime juice.
- Through the process of marinating, this lime juice will help to cook the fish. Fish cubes should be placed in the juice marinade. Ensure that the juice is covering every piece of flesh. For around 20 to 30 minutes, put the container covered in the refrigerator. To cool the fish more quickly, use some ice cubes. Make sure the fish is “cooking” by periodically checking on it and turning it gently to ensure that every piece has ample contact with the lime juice.
- As the fish cooks, get the garnish ready. After giving the sweet potatoes a brush cleaning, put them in a steamer and cook for about half an hour, or until they are soft. After the potatoes are tender, take them out of the steamer, peel them, and chop them into big pieces.
- After peeling, cut the plantains in half lengthwise. Slice the plantains extremely thinly using a potato peeler. Add enough oil to a skillet so that the slices or chips are deep-fried. Ensure that they stay apart. Periodically stir with a wooden pallet. Plantains should be carefully taken out of the oil and put on a dish covered with absorbent paper.
- Clean the onion and the red peppers. Cut the peppers into little squares after opening them and taking out the seeds and veins. After peeling, thinly slice the onion. Chop the coriander finely.
- Take the ceviche out of the fridge; the meat ought to appear cooked already (opaque, almost falling apart). Stir in the onion, coriander, chile, ginger, and a small amount of salt. After covering the ceviche once more, refrigerate it for an additional ten minutes.
- Take the ceviche out of the fridge and arrange it on little plates or cups. Accompany the sweet potatoes and plantain chips. Add ají limo chili pepper and some coriander.
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Nutrition Facts
Amount Per Serving
Calories 403Calories from Fat 45
% Daily Value*
- Fat 5g8%
- Saturated Fat: 1g/6%
- Cholesterol 83mg28%
- Sodium 136mg6%
- Potassium 1202mg34%
- Carbohydrates 57g19%
- Fiber 11g46%
- Sugar 10g11%
- Protein 40g80%
- Vitamin A 12700IU254%
- Vitamin C 148 mg, 179%
- Calcium 97mg10%
- Iron 4mg22%
FAQs AND Questions
“Cooking” Ceviche
- Denaturing, or the alteration of the protein structure in food, is a typical part of the heating process used to cook food. Citric acid treatment is another method for denaturing a protein. The acidity of citrus juice basically denatures fresh seafood, including fish.
- Anyone interested in experiencing the regional Peruvian cuisine should definitely try this, one of the country’s hallmark meals. Lima is one of the greatest spots in the world to enjoy ceviche, a traditional seafood dish. Don’t miss it.
- The secret ingredient that cooks the delicate Mahi Mahi fish is lemon juice blended with regular lime juice.
