The Cebiche is one of the main dishes in the peruvian coast and the flag of our cultures fusion. It contains andean peppers and sweet potato, coastal fishes, lime juice (the lime was brought by spanish people but it’s originary of Africa), onion and toasted corn, among others. The Leche de Tigre (tiger’s milk) is the name of the juice produced from its ingredients; if you need a reconstituent, you won’t find anything better.
Unlike mexican/ecuadorian cebiche, the peruvian doesn’t have tomatoe, neither coconut milk, as tahitian cebiche. This recipe is for 8 people. It’s not complicated, go for it.
Ingredients:
- 1 kg (2.2 lb) of white sea bass (or any white fish, fresh and thick: sole, for example)
- 3 medium onions cut into julianne
- Juice of 8 – 10 limes
- 5 limo chili/pepper, chopped
- Salt
- 1 1/2 tablespoon of chopped cilantro
- 3-5 cloves of garlic, ground
- 3 lettuce leaves
- 3 sweet potatoes
- 8 pieces of corn, 2 cm (almost an inch) width
- 1 limo chili/pepper in slices, for decoration
Preparation:
Cook the corns with some aniseeds (if you want, you can remove the kernels after cooking). In another pot, cook the sweet potatoes, peel them and cut in slices, 2 cm width.
Wash and clean the fish with water and salt. Cut it in little pieces of 1-2 cm (1-0.5 inches).
Put the fish in a big dish and season with the garlic and salt. Add the chopped limo chili/pepper, the cilantro and the just squeezed lime juice. Let it go down for 10 minutes.
Taste the spice of the juice. Add the onions over the fish.
Decorate with the corn, the limo in slices, the sweet potatoes and the lettuce leaves.
(If you’re in summer and eat it drinking a beer, you’ll feel in heaven!). ¡Buen provecho!
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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Fish, Entrees, Hors dœuvres, Cebiche.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Fish, Entrees, Hors dœuvres, Cebiche.
The recipe should call for limes, not lemons.
Susan,
The peruvian recipe for cebiche use lemons: the lime juice won’t “cook” the fish.
Good luck!
hi diego
actually susan is right. what we call “limon” in peru (small and green, to do cebiche) is called “lime” in english. “lime” in english does not mean “lima”, which is a fruit in peru. “lemon” in english stands for the big yellow limones from the US and from Europe
my dad who is a translator and translates peruvian cookbooks into english explained this to me
glad to help you!
Constanza,
Mil gracias por la información, voy a realizar las correcciones necesarias en las recetas. Siéntete libre de avisarme de cualquier otra cosa que veas.
Suerte!
Constanza is correct. My wife is a peruana and we visit her family 3 times a year, limon is perivian for limes in america. and they are alot bigger there than here!!! PERU!!!!!!!!!!!!!!!!!!
If you are doing this in the US, the limes (or limones verdes in Spanish) won’t cook the fish in just 10 minutes. I cooked with them for 40 minutues and the sea bass was still raw. The US limes takes about 4 to 8 hours to cook! Be careful, u don’t want to be sick with your own food.
The fish does not have to be cooked all the way through, it has to be just seared from the outside.
In order to cook all the way – keep fish in the juice for at least 6 hours.
But in Peru they never serve all the way cooked cebiche – it is seared on the outside and raw/sushi style on the inside.
Ny,
6 hours is too much for the peruvian cebiche. It’s only 10 – 15 minutes, at the most.
Good luck!
You guys can not use sea bass or salmon or any other red or orange fish. It needs to be a fish that absorbs the lime juice fast. Cherna, and Marlin and Pargo are great fishes to use. Tilapia is also good to use but it will take 25 minutes to absorb….LOL no wonder you guys where waiting 4-6 hours.
Another tip is to cut/leave off the dark color(grayish black) part of the fish meat. It leaves a bitter taste.