Simple Peruvian Ceviche

From: Peruvian Okie

On May 4, 2009

This is a great recipe except I always thought ceviche had lemon or at least some. I made this recipe today exactly and it is not the same as I have eaten in Peru. Is lime juice correct? I did find other ceviche recipes with lemon.

From: Chef #751210

On Feb 28, 2009

Made this dish for my friend's party with 1.5 lb Cod filet, I cut out the garlic(just to change it up a little) and addes a sprinkling of Lemon Pepper to add more color. Add baked potatoes(or microwave ones) sliced around the ceviche on a plate. The starchy potatoes will cut some of the intense flavor of the dish if you feel it is too strong.

From: CharoPeru

On Aug 26, 2006

Really good! I use dover sole for this and a little less garlic but everything else is really how true ceviche is! Try adding one spoonful of milk just before serving, it will give the juice more texture and will be easier on your stomach. Also pour some of the juice in a shot glass for some "leche de tigre" tiger's milk...to go with the ceviche. It is very powerful and tasty! That's how they serve ceviche in Peru!

From: BigSam

On Oct 29, 2005

I thank you because you put the "real" recipe of "Peruvian Ceviche", as you say "simple" but delicious, thats it. Ceviche basics is just Fresh tender fish, red onion, salt, and lime juice (excellent how do you explain the point 4 about squeezing it, that's true). Should be accompained with "choclo" fresh boiled corn, and boiled or baked sweet potato or yucca. I can recommend you and very fine peruvian food site "yanuq.com/english/ is really good. Thanks again, all the best.