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Ceviche is the perfect introduction into Peruvian fish and seafood cuisine.
Clean the snapper fillets and dice in to small 1 cm cubes. Gently cook the prawns in hot water until they turn pink, then place in cold water so they don’t over-cook. Pull off the muscle of the scallops and with a sharp knife, slice the scallop in two. Put into the fridge until ready.
For the 'leche de tigre' or ceviche marinade::
Blend the spanish onion and the peruvian chili paste (you can use Red chili) with the fish stock add salt and confirm the seasoning, squeeze the limes and add to the mix, blend and reserve in the fridge.
For the garnish::
Cut the sweet potatoes into cubes of about 1 cm and put into a saucepan. Add orange juice and enough water to cover the potatoes, cinnamon cloves and the raw sugar and boil until the sweet potato dices are tender. Remove from heat and drain.
Put the fish, scallops and prawns into a glass bowl and then add the “leche de tigre” (ceviche marinade). Toss and serve over the sweet potato cubes and the slices of onions.
NOTE This is a raw fish dish so it’s very important you use fresh ingredients. :
Behind every “ceviche” are many myths and stories: The first legend is about its creation. We know that the old Peruvians used to eat raw fish. For the pre-Inca cultures, raw fish was part of their diet - raw fish seasoned with sea salt and Aji (Peruvian chili). Sour oranges or other sour fruits were used to gently cook the fish. The Spanish contribution to the dish is the lime. At that time the first written recipe of a ceviche was created.
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