Delicious Peruvian Ceviche in 4 easy steps

• Try this incredible Peruvian Ceviche recipe.
• It’s just 4 simple steps.
• UNESCO declared it Intangible Cultural Heritage.

Ceviche is an iconic Peruvian dish and its origin dates back to pre-Columbian times.

The ancient inhabitants of the coastal region of what is now Peru prepared a primitive version of this dish.

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At that time, they used fresh fish and seafood, which they combined with the juice of acidic fruits such as lemon or orange.

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The term ‘ceviche’ comes from the Quechua ‘siwichi,’ which means fresh fish.

Some claim that it has Arab origins because the word ‘sikbaj’ means vinegar and refers to a similar dish.

The current recipe for Peruvian Ceviche has developed over time, influenced by local culinary traditions.

Today, it is one of the most popular and internationally recognized dishes of this country’s cuisine.

Peruvian Ceviche recipe: Preparing the ingredients

Here, we share a recipe for preparing Peruvian ceviche in four simple steps. First, gather the ingredients.

500 g of fresh white fish, cut into small cubes and one large red onion, thinly sliced.

Three to four fresh lemons or limes, squeezed (approx. one cup of lemon juice); one to two limo or jalapeño peppers, finely chopped (optional).

Finally, you will need one clove of garlic, finely chopped, and a sprig of fresh cilantro, chopped, as well as salt and pepper to taste.

Marinate the fish

The second step of this Peruvian Ceviche recipe is to marinate the fish. Place the fish cubes in a large bowl.

Next, pour the freshly squeezed lemon juice over the fish, making sure it is completely covered.

Then, add the chopped garlic, the chili (if you’re using it) and season with salt and pepper to taste.

Mix well and let marinate in the refrigerator for at least 20 or 30 minutes.

Peruvian Ceviche recipe: Add the additional ingredients

Add the thinly sliced red onion and chopped cilantro to the marinated fish. Gently mix to combine all the ingredients.

Serve the Peruvian Ceviche on individual plates or in a large dish. Accompany with slices of cooked sweet potato, tender corn or roasted corn if you prefer.

Now you have a simple Peruvian Ceviche recipe that you can enjoy at home.

Don’t forget to share this delicacy with your family and friends. It’s an excellent option that will make you want to have it again on another occasion.

UNESCO Cultural Heritage

Just a few weeks ago, UNESCO declared Peruvian Ceviche an Intangible Cultural Heritage of humanity, according to El Universal.

According to nutritionist Antonio Castillo, this dish is extremely nutritious.

It contains high-quality proteins as well as easily digestible carbohydrates and healthy vegetables such as onions and lettuce.

It is recommended to consume fish at least twice a week due to its enormous benefits. What are you waiting for?