Authentic Peruvian Cebiche: A Tangy Seafood Delight

Ingredients

  • 1 1/2 pounds of fresh, skinless white fish fillets, cut into 1/2 inch cubes
  • 1 cup of freshly squeezed lime juice
  • 1/2 cup of freshly squeezed lemon juice
  • 1 medium red onion, thinly sliced
  • 1-2 hot peppers (like habanero or aji), seeds and veins removed, chopped
  • 1 bunch of fresh cilantro, chopped
  • 1/2 cup of celery, finely chopped
  • 2 cloves of garlic, crushed
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 large sweet potato, boiled and sliced
  • 1 large ear of corn, boiled and cut into rounds
  • Ice cubes

Steps and instructions

  1. Place the fish cubes in a large bowl and cover with salt and pepper. Mix well.
  2. Add the crushed garlic to the bowl and mix again.
  3. Cover the fish with the freshly squeezed lime and lemon juice. The fish should be completely submerged. Allow the fish to marinate in the fridge for at least 15 minutes.
  4. While the fish is marinating, prepare your other ingredients. Thinly slice the red onion and place in a bowl of ice water for 10 minutes. This will help reduce its strong flavor.
  5. Drain the onions after 10 minutes and add them, along with the chopped hot peppers and celery, to the fish marinade. Mix well.
  6. Add in the chopped cilantro and mix again.
  7. Let the cebiche sit in the fridge for an additional 5 minutes to allow the flavors to meld together.
  8. While the cebiche is resting, prepare your side dishes. Boil a sweet potato until tender. Once cooled, slice it. Boil an ear of corn, then cut it into rounds once cooled.
  9. After the final resting period, serve the cebiche in bowls with a side of sweet potato and corn rounds.

Tools for making

Recipe variations

  • Use different types of fish such as shrimp, scallops, or squid instead of white fish.
  • Add diced avocado or mango for a creamy and sweet twist.
  • Experiment with different types of citrus fruits like grapefruit or orange juice instead of lime and lemon.
  • Include additional vegetables like diced tomatoes, bell peppers, or cucumber for added freshness.
  • Add a splash of coconut milk to the marinade for a tropical flavor.
  • For a spicy kick, add a few dashes of hot sauce or sprinkle in some chili powder.
  • Try incorporating different herbs such as mint or basil in addition to or instead of cilantro.
  • Make a vegetarian or vegan version by replacing the fish with diced tofu or tempeh.
  • For a unique twist, substitute the traditional corn and sweet potato sides with plantain chips or tortilla chips.

Recipe overview

This Cebiche recipe is a classic Peruvian dish that is captivatingly simple, yet bursting with fresh, zesty flavors. Traditionally referred to as Peru's national dish, Cebiche combines fresh, raw fish with a marinade of lime and lemon juices. The acidity of the citrus 'cooks' the fish, resulting in a tender, flavorful seafood experience that is complemented by spicy peppers, crunchy onions, and fresh cilantro. Accompanied by sides of sweet potato and corn, this dish promises a harmony of flavors and textures. Expect a refreshing and light meal that is perfect for a sunny afternoon. Despite its exotic allure, this recipe is straightforward and requires minimal cooking. Grab the freshest fish you can find and get ready to be transported to the Peruvian coastline with this mouthwatering Cebiche recipe.

Common questions

  1. Can I use frozen fish instead of fresh fish? No, fresh fish is recommended for the best taste and texture in cebiche.
  2. How long should I marinate the fish? Marinate the fish in the lime and lemon juice for at least 15 minutes in the fridge.
  3. Is it necessary to soak the red onions in ice water? Yes, soaking the red onions in ice water for 10 minutes helps to mellow their strong flavor.
  4. Can I adjust the spiciness of the cebiche? Yes, you can adjust the spiciness by adding more or less hot peppers according to your preference.
  5. What can I serve as side dishes with cebiche? Traditionally, cebiche is served with boiled sweet potatoes and corn rounds.
  6. Can I make cebiche ahead of time? Cebiche is best served fresh, as the fish marinates and flavors develop over time. It is recommended to make and serve it immediately.
  7. What type of fish is best for cebiche? Fresh, skinless white fish fillets such as sea bass, snapper, or tilapia work well for cebiche.
  8. Can I substitute the hot peppers with something milder? If you prefer a milder heat, you can substitute the hot peppers with milder ones like jalapenos or bell peppers.

Serving dishes and utensils

  • Mixing bowl - A large bowl to marinate the fish and mix the ingredients together.
  • Knife - A sharp knife for cutting the fish fillets into cubes and chopping the vegetables.
  • Citrus juicer - A tool to extract the juice from the limes and lemons.
  • Cutting board - A surface for chopping and preparing ingredients.
  • Garlic crusher - A utensil for crushing the garlic cloves.
  • Measuring cup - A cup for accurately measuring the lime and lemon juice.
  • Serving bowls - Bowls to serve the cebiche in.
  • Slotted spoon - A spoon with slots or holes to scoop out the cebiche from the marinade.
  • Side dish plates - Plates to serve the sweet potato and corn rounds as side dishes.
  • Ice cubes - To chill the red onions and keep them crisp.

Origin stories

Stepping back in time, we find ourselves in the ancient Inca civilization, when the first scoops of fresh fish were bathed in chicha, a fermented maize beverage. This was the earliest form of cebiche, a dish as old as the civilization that birthed it. With the arrival of the Spaniards, citrus fruits like lime were introduced, which replaced chicha as the marinating agent, evolving the dish to what we recognize as cebiche today. This beloved dish tells a story of history, blending of cultures, and the simplicity of Peruvian cuisine. Every bite a testament to the ancient Incan's ingenious use of available resources, fortified by the bountiful Pacific Ocean. Peru's national dish, cebiche, continues to enjoy widespread popularity, not just in its homeland, but around the world, a culinary ambassador of Peru's rich heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.