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Recipe: The national dish of Peru – Peruvian ceviche

July 28, 2014 by Kalle Leave a Comment

Peruvian fish ceviche

Ceviche is the national dish of Peru. Today, the 28th of July, is the national day of Peru and we hope a lot of people will try this amazing dish.

The national dish of Peru - fish ceviche

Recipe: The national dish of Peru - Peruvian ceviche

Print Recipe Pin Recipe
Cook Time 30 mins
Total Time 30 mins
Course Main Course, Main Dish
Servings 4

Ingredients
  

  • 250 g white fish skinned and boned (preferably halibut or seabass)
  • ½ red onion
  • ½ chili pepper seeded (in Peru they use Aji limo)
  • 100 ml lime juice
  • ½ tbsp salt
  • 2 tbsp coriander roughly chopped
  • 1 small sweet potato
  • 1 corn cob husked

Instructions
 

  • Peel and slice the sweet potato. Boil until tender
  • Boil the corn cob
  • Slice the red onion thinly then put the slices into ice water and soak for 5 minutes, then drain well
  • Cut the fish into 2x2 cm cubes, rub with salt and leave for 2 minutes
  • Mix lime juice and chili, add the fish and marinate for 1-2 minutes
  • Serve the ceviche with a slice of sweet potato and some corn. Garnish with coriander
Tried this recipe?Let us know how it was!

About the Country Chef

Anastasia calls herself a “food passionista”. Her multicultural cooking abilities have been influenced by her many international friends and relatives. She uses food as a language to tell stories, dig into culture, history and connect people while sharing a meal. Thirteen years ago she met her husband, who is from Peru. He introduced her to the Peruvian cuisine and she loved it from the very first bite. Check out more about Anastasia, her recipes and what she does at http://www.anastasty.se (in Swedish)

 

Read more about IngredientMatcher’s Country Chefs in the Foodie section

Read more about national dishes

Read more about other national dish recipes published on this blog

Filed Under: Latest, National dishes, Recipes Tagged With: fish

Previous Post: « The national dish of France – Boeuf Bourguignon
Next Post: Recipe: The national dish of Bolivia – Picante de Pollo »

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