https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Main Course
  • Peruvian Ceviche

Peruvian Ceviche

Posted on Mar 14th, 2023
by Ernesto Moreno
Categories:
  • Main Course
  • Seafood Recipes
  • South American Cuisine
Peruvian ceviche

This is perhaps the most famous Peruvian food, a dish that’s now treasured all over the world and which has put Peru on the world’s culinary map.

Ceviche is a popular dish in other South American and Central American countries, but arguably the Peruvian ceviche is the best in the world.

Enjoy this classic Peruvian ceviche recipe by Chef Ernesto Moreno.

Peruvian ceviche

Peruvian Ceviche

Ernesto Moreno
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Course Main Course
Cuisine Peruvian
Servings 1 serving

Ingredients
  

FISH

  • 1 1/4 pounds fish fillets sole, cut on the bias into 1 inch dice
  • 1/4 cup lemon juice fresh, save half
  • 1/4 cup lime juice fresh, save half
  • 1 Aji Amarillo save half

CORN

  • 2 ears corn cut in half

SWEET POTATO CRISP

  • 1 potatoes sweet
  • cilantro leaves

PERUVIAN SALSA GARNISH

  • 1 red onion cut in 1/2 lengths and sliced thin
  • 2 teaspoons cilantro leaves finely chopped
  • salt
  • pepper
  • 1 clove garlic

Instructions
 

Fish

  • Place the cut fish into a bowl and combine the lemon, lime, aji amarillo, garlic and fish mixture and let it marinate.
  • Add seasonsing as desired.

Corn

  • Boil the corn in water until soft and then chill.
  • Serve cold.

Sweet Potato Crisp

  • Peel the sweet potato to long strings and deep fry in hot oil.

Peruvian Salsa Garnish

  • Marinate the julienned red onion in the lemon and lime juice.
  • Add aji amarillo, choppped cilantro and season.
  • *Aji Amarillo is a Peruvian spice, it's ready-made and sold as a paste or sometimes whole in jars. This recipe uses the paste.

Notes

PERUVIAN CEVICHE
Tried this recipe?Let us know how it was!

Ernesto Moreno

"Inspired to cook by his Peruvian Heritage, Ernesto acquired a love of cooking at 10 years old and dreamed of working with great culinary professionals and owning a catering company.   After finishing his culinary education in Los Angeles, CA. Ernesto continued his education achieving a bachelor’s degree in hospitality management. While going to school, Ernesto was able to work and experience the culinary industry in hotels, restaurants and catering companies. He worked at hotels such as: Hilton, Hyatt, Four Seasons, Intercontinental Hotel group, Wolfgang Puck, Patina Catering, Boston Culinary Group, Allan Jackson Catering Beverly Hills. Chef Ernesto Moreno's reputation and resume in the bustling culinary world of Los Angeles is only superseded by the age at which he's accomplished these feats.  At 26 years old he's already spent over half of the last decade working as demi chef de partie working directly under famous British Chef  Ashley James at the Four Seasons Beverly Hills.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2023 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.