On National Ceviche Day, we celebrate one of our favorite Peruvian dishes.
Peruvian cuisine is growing in popularity, inspiring new restaurants and securing a prominent spot on the menus of fine dining establishments around the globe. Ceviche is one of the most popular Peruvian dishes and one of our favorites.
Ceviche is “cooked” in an unconventional way. Raw fish or seafood is marinated in citrus juice (usually lemon or lime) until the fish develops the appearance of having been cooked. The fish becomes firm and opaque but since this method doesn’t kill bacteria or parasites, it’s essential that chefs or home cooks use raw ingredients that are absolutely fresh.
The dish is popular—not only in Peru—but also in many other coastal cities across Central and South America. We’ve tasted ceviche in Peru, Mexico, Chile, Ecuador and the U.S. It may be a case of “new wine in old bottles” but no two ceviches are the same. Preparations vary widely based on the availability of local ingredients, regional traditions, and the fancy of the chefs.
Thus, we’ve tasted it made with different types of fish and seafood with an array of different sauces and garnishes, served in a variety of presentations. Some ceviche is served dry; other times, it’s served immersed in some of the liquids used in marination. Many times, it’s accompanied with local vegetables like sweet potato, boiled potato, or avocado.
We’ve taken classes in ceviche-making; enjoyed sampling it at restaurants, resorts, and markets; and have made it at home. We’ve had ceviche as a snack, as an appetizer and a main course. Typically, it’s served with tortilla chips or salted crackers, and accompanied by a chilled glass of beer or a Pisco Sour.
Since June 28th is National Ceviche Day in Peru, we wanted to celebrate by reminiscing about some of the wonderful ceviche dishes we’ve enjoyed in the course of our travels.
Our favorite ceviches at resorts
Ceviche “cooking classes”
Ceviche fresh from the market
Have we whet your appetite?
In celebration on National Ceviche Day, the Peruvian Avocado Commission has made this recipe available for those who want to try it at home.
Peruvian Avocado Ceviche
SERVINGS — 4 Servings
PREP TIME — 20 Minutes
COOK TIME — 0 Minute
TOTAL TIME — 2-3 Hours
- 2 (6 ounce) Halibut steaks
- 1 cup freshly squeezed lime juice, divided
- 3/4 cup red & yellow grape tomatoes halved
- 1/2 cup slivered red onion
- 1 clove garlic, minced
- 1/2 to 1 jalapeño pepper, stemmed, seeded, and minced
- 2 ripe Peruvian avocados, peeled, pitted, & cubed 1/8 teaspoon salt or to taste
- Torn, fresh cilantro leaves
- Cut halibut into ½-inch cubes and place in a bowl with 3/4 of a cup of lime juice or enough to cover fish.
- Cover and refrigerate for 2 to 3 hours or until fish is opaque.
- Drain liquid, then stir in remaining lime juice and other ingredients.
- Serve immediately.
Have you enjoyed a memorable ceviche dish?
Some related posts previously on More Time To Travel: