Duck ceviche recipe
Ceviche is a Latin American dish that has become very popular in the world of international cuisine. For the most part, the countries that enjoy this preparation the most are Peru, Bolivia, Ecuador, Argentina and Chile, and it is believed that its origin is Peruvian. Due to its size and fame, ceviches of almost everything have been created. This time, we are going to prepare a delicious duck ceviche recipe, very popular in the north of Peru.
Whether meat, fish, vegetables, seafood or fruit, few can resist the exquisite combination of flavors of ceviche, do you think you could resist? Time to put yourself to the test and discover how to prepare duck ceviche, a recipe that is also very easy and quick to make. Go for it!
Ingredients to make Duck Ceviche:
• 1 piece of duck breast
• 1 piece of purple onion
• 1 unit of red pepper
• 2 cloves of garlic powder
• 1 unit of orange
• 1 unit of lemon
• 50 grams of ground chili (preferably hot)
• 2 teaspoons ground coriander
• 2 units of fresh parsley sprigs
• 1 small glass of corn kernels
• 2 teaspoons of soy (optional)
• 2 tablespoons of olive oil
• 1 small glass of water
How to make Duck Ceviche:
Trim the fat from the duck breast and cut small fillets that are not too thin.
Trick: You can use other cuts of the duck to prepare this duck ceviche.
In a bowl, mix the spices from the recipe (except parsley), orange juice, lemon, water and soy. Marinate the duck in this marinade for a couple of hours. The container should be large enough for the duck to spread out and absorb the flavors well.
Trick: The original recipe calls for sour oranges. If you find them, you can do without the use of lemon.
Once the 2 hours have elapsed, take the duck out of the fridge and strain the juice. Reserve the juice and heat a frying pan with very little oil. Grill both sides of the duck fillets. Do not spend too much so that it is juicy. Meanwhile, cut the pepper and onion into cubes, also drain the corn. Add everything to the pan, add the reserved juice and salt to taste.
Tip: Do not overdo it with salt, since soy already contains a high level of sodium.
Stir the pan without inserting cutlery to stir the duck ceviche. Let it cook for 7 minutes over medium heat and add the parsley.
Tip: The ceviche must have the vegetables al dente, but if you prefer, you can leave it longer to cook.
Serve the duck ceviche and enjoy. You can accompany it with tortillas, crackers or other accompaniments. Either way, it will be delicious!
History of duck ceviche
Ceviche is a very popular recipe that is prepared, for the most part, with raw fish. However, in the Huacho region of northern Peru, duck ceviche is a very popular hot cooked dish. In this way, we can find it in many restaurants in Huacho, Huarmey, Pativilca and Barranca, as well as surrounding areas.
Since colonial times, the raising of farmyard animals and ducks has always been very common in this region of the country, after the Spanish successfully introduced the duck to the area. It is believed that this is the reason why the duck ceviche was born.
The most common is to enjoy this recipe on social occasions such as parties, baptisms, birthdays or anniversaries. If you want to taste the duck ceviche as they do in northern lands, you only have to accompany it with parboiled yucca, potatoes, rice or Huachana sausage. It makes your mouth water? Don’t wait any longer and cook!
