"Fly Like An Eagle" Simple Peruvian Ceviche Recipe

Get ready to rock your taste buds with an easy Peruvian ceviche recipe that hits all the right notes! This dish is a culinary masterpiece straight from the coast of Peru, where fresh seafood meets zesty citrus in a symphony of flavors.

Picture succulent fish marinated in tangy lime juice, mingling with crisp red onions, aromatic cilantro, and a touch of spic. It’s a dish that’s as bold and vibrant as a classic rock anthem, perfect for summer gatherings, beachside picnics, or whenever you crave a taste of coastal indulgence.

So, grab your ingredients, turn up the volume, and let’s dive into the irresistible world of Peruvian ceviche!

I love grouper. I love ceviche. Grouper is a great ceviche fish. Peruvian ceviche recipe with grouper is a wonderful thing! This version makes for an easy appetizer or if eating alone it’s substantial enough when made with sweet potatoes to be an entree.

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• Braised Snapper with Coconut Sauce
• Grilled Jerk Snapper
• Grilled Mahi Mahi

Why You Will Love It

You'll love Peruvian-style ceviche for its irresistible combination of flavors, textures, and cultural richness:

1. Zesty Citrus: The fresh citrus juices, typically from limes, give Peruvian ceviche a tangy and refreshing flavor that wakes up your palate.
2. Fresh Seafood: The dish features high-quality, fresh grouper fish, marinated briefly in citrus juices to give it a tender texture and a subtle, briny taste.
3. Vibrant Ingredients: Peruvian ceviche often includes ingredients like red onions, cilantro, and aji amarillo (yellow chili pepper), adding layers of color and aromatic complexity.
4. Healthy and Light: It's low in calories and fat, making it a guilt-free indulgence that's packed with protein, vitamins, and omega-3 fatty acids.
5. Simplicity and Freshness: It's easy to prepare, emphasizing the quality of fresh ingredients and minimal cooking, allowing the natural flavors to shine through.

Whether you're a seafood lover or simply appreciate bold, zesty flavors, Peruvian-style ceviche promises a culinary experience that's both refreshing and satisfying, perfect for any occasion.

inspiration for peruvian ceviche recipe

The first time I ever heard of ceviche was during my college days. I was at a local Dallas spot Aw Shucks Oyster Bar in Greenville Avenue. I would become a regular at Aw Shucks but mainly staying in my lane with the gumbo, gulf oysters and a can of Tecate cerveza.

Ceviche was my introduction to Peruvian cuisine and I've been a fan since. I was always impressed by the presentation of this shrimp dish there and finally asked about it. The server called it ceviche, and I was like, what is ceviche? She gave me a sample on a spoon and I was like, give me an order of that!

Back in my college days I was listening to a lot of my fellow St. Mark’s alum Steve Miller or any number of hip hop acts that have sampled his music including EPMD, the Geto Boys, Nas, and Ice Cube. My buddy Luke introduced me to The Steve Miller Band back in middle school.

Interestingly the boys in my hood, especially my brother clowned me and threatened to revoke my hood pass for my new tastes in music. But then they recognized many of their favorite hip hop songs were based on cats like Steve Miller and I got a pass.

What makes this Peruvian ceviche?

Peruvian ceviche is actually more filling and can be eaten as a main dish vs. the more appetizer like of most other regions. Most ceviche recipes are enjoyed with tortilla chips as an appetizer.

Peruvian style includes citrus, fish, and peppers like most, but also includes sweet potatoes and corn. The presence of the sweet potatoes and corn combined with a meaty fish like grouper provides more substance and makes the version of ceviche as a main dish.

The key differentiator is the Leche de tigre, or tiger's milk, which is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. Recipes vary depending on preference. I've seen versions as simple as citrus (lime or lemon) to more complicated ones that feature citrus blended with ingredients like fish stock, garlic, fresh herbs, etc.

Beats and Eats (music to pair with Ceviche)

Steve Miller Band's song "Fly Like an Eagle" pairs well with Peruvian ceviche due to its smooth, laid-back groove that mirrors the refreshing and vibrant flavors of the dish. The song's timeless appeal and uplifting rhythm complement the zesty citrus, fresh seafood, and bold spices characteristic of Peruvian ceviche, creating a harmonious culinary experience that feels both exhilarating and soothing.

Just as the song encourages a sense of freedom and exploration, Peruvian ceviche invites you to savor the ocean's bounty in every zestful bite.

Peruvian Ceviche Ingredients

This ceviche is more filling compared to the typical lighter fare. The sweet potatoes and corn add a bit more sustenance to the dish.

• Grouper
• Red Onion (thinly sliced)
• Garlic cloves
• Corn
• Avocado
• Sweet Potato
• Serrano Pepper (hot peppers are optional depending on your tastes)
• Lemons
• Cilantro
• Salt
• Pepper

How to make Peruvian Ceviche

There are no real steps to making this recipe. You're merely assembling as you would a salad. There are a few key tips to follow that nets best results.

Steps

Place the fish in a glass bowl and season with salt and pepper. After a minute add the garlic and chile. Mix together well.

Pour lemon juice over the fish. Stir, place in refrigerator covered and let sit for 10-15 minutes.

Add the cilantro and red onion slices. Mix well and adjust seasoning for taste.

Serve with sweet potatoes, corn and avocados.

Serving Suggestions

Our trip to Peru made such an impact, I'm an advocate for Peruvian night. Serve these up with a few other Peruvian inspired dishes like:

Peruvian Lima Bean Salad

Peruvian Chicken or Fish Skewers (Anticuchos)

But if you're going for an appetizer menu, include some beef suya skewers, lamb meatballs, and grilled jerk shrimp.

Ceviche Cooking Tips

• Freshness is key to fish choice followed by firmness.
• Have your fish guy put the fish on ice for transport. Keep it on ice until you prepare the ceviche. Ice helps keep fish fresh and protects the texture and flavor.
• Probably goes without saying but make sure all bones and skin have been removed
• Use a long, very sharp knife to cut the fish
• Marinate the fish completely covered to limit exposure to air which can adversely impact texture
• Don’t combine the fish with the other ingredients until the fish has completed marinating. You want crisp vegetables and fully infused fish and the only way to ensure this happens is by keeping them separate
• I kept my cure simple (lemon juice, serrano, and garlic)
• 15-20 minutes is best length of time for marinating the fish. Anything longer and the fish begins to become mushy. If you prefer softer, mushy texture then let the fish sit longer.
• Ask your fishmonger for the freshest firm white ocean fish available
• Classic Peruvian ceviche uses Peruvian chilis like aji amarillo. They are hard to find, but the paste version is showing up in mainstream grocery stores. I substituted serrano peppers. They're not the same flavor profile but offer that hint of heat I was looking for.

Swaps

If you're looking to put a twist on traditional Peruvian ceviche or make substitutions based on dietary preferences or ingredient availability, here are some creative swaps you can try:

1. Fish Varieties: Instead of grouper you can try other white fish like halibut, snapper, or tilapia. Sea bass is another option. Each fish will bring its own unique flavor and texture to the dish. A fish mixture featuring multiple is also an option.
2. Seafood Alternatives: Experiment with different types of seafood or mix them up. Try using shrimp, scallops, squid, or even lobster to create a seafood medley ceviche.
3. Citrus Variations: While fresh lime juice is traditional, you can use a combination of citrus juices such as lemon, orange juice, or grapefruit for a different flavor profile. Each citrus fruit will impart its own subtle nuances to the dish.
4. Heat Levels: Adjust the spiciness by varying the amount of aji amarillo or using other chili peppers like jalapeño or serrano for more or less heat.
5. Accompaniments: Serve with traditional Peruvian sides like sweet potato, corn, or plantain chips. Alternatively, try it with tortilla chips or serve it over lettuce leaves for a refreshing ceviche salad.

How to choose the fresh fish

• The flesh should look firm and translucent
• If you're using whole fish, inspect the eyes. They should be bright, shiny and clear. Cloudy or milky eyes = been sitting out a while
• If the skin is still on, it should be shiny, metallic-like
• Look at the gills and fins to make sure they’re still bright
• Poke the fish with your finger. Too soft, then avoid.
• Make sure there is no fishy smell. You want ocean-fresh so the fish should smell more salty
• Fish flesh should be wet and glossy looking
• Whitefish should look translucent vs. opaque and very white.

Ceviche Frequently Asked Questions (FAQs)

How long should the fish marinate?

After deciding on your citrus and picking the freshest fish, the next decision is how long to marinate the fish. Too long and you’re chewing chalky fish, too short and its raw fish you’re eating. Opaque is what you want. If the fish is flaking then its been cooking too long. 15-20 minutes should be enough time.

Can ceviche be made ahead?

Most people make ceviche for party appetizers and thus want to make ahead for planning purposes. Ceviche, the best kind is not a make-ahead dish. If time is an issue for you, feel free to prep all the other ingredients, i.e chop the onions, peppers, and any other vegetables you’re using.

For similar recipes, try these:

Colombian Seafood Stew

Brazilian Seafood Stew

Mexican Seafood Stew

Hearty Shrimp Stew

Grilled Scallops

Smoked Trout

make this recipe

And there you have it, folks—a refreshing and zesty Peruvian ceviche recipe that rocks your taste buds with every bite. With its lively blend of citrusy tang, fresh seafood, and vibrant spices, this dish is a culinary anthem that never fails to hit the high notes.

Whether you're enjoying it as a light lunch or kicking off a festive gathering, this easy-to-make ceviche promises to be a crowd-pleaser. So, grab your forks, turn up the tunes, and let this classic dish take center stage at your next meal. It's time to savor the flavors and rock on with Peruvian ceviche!

If you make this easy, fresh Peruvian ceviche recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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