Ceviche is a traditional dish in Peru that has been around for many years. It was first made by the ancient Inca civilization and is now enjoyed all over South America and the world. This dish has many health benefits since it’s low on calories, high on omega-3 fatty acids, and rich in Vitamin C.
It consists of raw fish cured in citrus juices, typically lemon or lime juice, together with various seasonings such as onions, salt, yellow Peruvian pepper paste, jalapenos, cilantro with coconut aminos, and a dash of ginger. Ceviche can be served as an appetizer or main course with corn tortilla chips, sweet potatoes, and lettuce.
How to Make Ceviche in a Peruvian Style?
Ingredients
- 1 ½ – 2 lb halibut preferably wild from Alaska (cut into small squares)
- ½ large red or yellow (washed with salt)
- 1 teaspoon of grated garlic
- Dash of grated ginger
- 1 teaspoon of coconut aminos
- Salt
- Pepper
- 1 ½ teaspoon of jalapeno (to taste)
- 1 ½ teaspoon of paste of yellow Peruvian pepper (to taste)
- 1 tablespoon of cilantro (finely chopped)
- ¾ cup of lemons or lime juice
- 1 tablespoon of olive oil
- 1 tablespoon of parsley (finely chopped)
Preparation
- Cut the fish into small squares.
- Place the fish in a glass bowl and add the onions, garlic, ginger, coconut aminos, salt, pepper, jalapenos, yellow pepper paste, and cilantro.
- Pour the lemon juice and olive oil 20 minutes before serving the dish. Meanwhile, let it marinate in the refrigerator and adjust the seasoning to taste.
- Add parsley and serve it with sweet potatoes and lettuce.
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Notes and information
I use organic ingredients as much as possible. This way, I can get beneficial nutrients and avoid harmful pesticides, hormones, and chemicals that affect our thyroid and health in general.
