Peruvian Ceviche is the 16th meal in this cooking journey and man did I love it. I think this turned out to be the prettiest looking meal I've made so far! The photos turned out great and the nice thing is that since its served cold it allowed me to take my time to make this look nice.
Ceviche is essentially seafood that is cooked with acid (normally lime juice). It can be made with fish, shrimp, scallops and probably other seafood I haven’t listed. White fish is commonly used in Peruvian-style ceviche (while ceviche originated in Peru, many Latin American countries have their own versions). To stay true to the Peruvian version, I used Tilapia for the fish. The seafood is cut into small chunks and is marinated with a mix of lime juice, salt, red onions, cilantro and some sort of pepper (I used fresh jalapeños).
After letting the seafood marinate, ceviche is often served without the marinating broth, which is called “Leche de Tigre” or Tigers milk because of its milky colour and spice from the peppers. The Leche de Tigre can be saved to be used for more ceviche, or for other marinades and even cocktails!
Ceviche is often served with some sort of chips or something crisp to eat it with. I fried up some plantain chips to go along with this as these are also very common in Peru. I also served my ceviche with some avocado slices to cut the acidity a bit.
This dish turned out amazing and is super easy to make. The ceviche itself was spicy and fresh (and was even edible to a non-fish eater like my wife), the plantain chips were crisp and salty. It makes a great snack to go along with some beers on a hot day. With how little work this was compared to how well it turned out, this is a must for me to make again!
Thank you so much for reading, you can find photos below as well as an updated map.
Cheers,
Brandon
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