Fish ceviche is a dish that is part of the gastronomic tradition of several countries, including Colombia, Mexico, Chile, and Ecuador and of course Peru, where ceviche is part of its culture. The subject of the origin of ceviche can trigger discussions, but the truth is that this wonderful recipe has endless varieties, all of them exquisite, that you cannot stop trying.
This time we are going with a Peruvian ceviche recipe, although we do not dare to say that it is the original ceviche recipe for this is almost a mystery and usually changes from country to country.
However, what we can say is that fish ceviche with yellow chili has an extraordinary combination of flavors, an acidic and slightly spicy touch that will seduce you. Let’s go then with your recipe step by step.
Ingredients to make fish ceviche with yellow pepper:
- 1 kilogram of Grouper or other white fish
- ¾ cup lemon juice
- 2 chili lime
- 1 yellow pepper
- 3 Celery sticks (stalk only)
- 1 teaspoon of ginger
- Purple Onion
- Hot pepper
- 3 tablespoons of milk
- Garlic
- 1 tablespoon Ajinomoto
- 2 tablespoons fresh coriander
- Garrison
- Sweet potato
- Corn
- Serrano field or field corn
- Lettuce
How to make fish ceviche with yellow pepper:
We start by chopping the fish into approximately 1.5 centimeter cubes. Wash very well and place in a bowl with water and salt, soak in the fridge. In order for the fish to have the right texture to prepare a good ceviche, it must be soaked in salted water for half an hour before preparing the dish. Meanwhile, we have to prepare two sauces. We start with the first one that we will make by blending the onion together with the seedless hot pepper, the milk and the celery stalks. Booking.
For the second, we place the yellow pepper in the blender along with 1/4 cup of lemon juice and the ajinomoto.
Tip: The amount of hot pepper in the preparation of this ceviche is to taste.
With the base sauces ready, and when the half hour of rest of the fish has passed, we proceed to remove and drain the fish cubes with the help of a strainer. Then place it in a large bowl to be able to mix with the rest of the ingredients. Then add the coriander and finely chopped lemon chili. Also the rest of the lemon juice that should be half a cup. Stir all this and check the seasoning to rectify the flavor with a little salt. Now add the two sauces that we have prepared in previous steps to the bowl and mix everything well again. Check the seasoning again and add more salt and ajinomoto if necessary.
At the time of serving, rub each glass or bowl with lemon chili, so its aroma will be released and it will be a pleasure to approach the plate to eat. Cut the onion into feathers and serve the fish ceviche with yellow chili with all the garnishes on the list.
