Ethnic Exchange

Ceviche Recipe

A national dish of Peru, South America


Peru is known for several dishes that could be national culinary icons such as Lomo Saltado a beef dish and Ceviche made from sea food cooked raw in citrus juice. Both Peru and Ecuador, neighboring countries on the pacific, consider Ceviche a national dish. This is not surprising considering the icy Humboldt Current that flows through the Pacific Ocean just off Peru's coast supports one of the world's most bountiful sources of seafood


1/2 cup lime juice
1/2 cup lemon juice
3 tsp jalapeno (finely minced)
1 tsp garlic (finely minced)
1/2 tsp salt
2 small red onions, very finely sliced
4 tsp chopped cilantro
1/2 cup virgin olive oil (made in Spain of course)
2 tomatoes, peeled, seeded and diced
1 lb Bass, Snapper or Shrimp, cut into bite-sized pieces
Note: if using Shrimp, it is best to lightly cook then marinate


Put fish in bowl and pour lemon and lime juices over fish. Toss gently, cover and refrigerate for 2 hours.
Add remaining ingredients; toss gently to mix well. Cover and refrigerate until the fish cooks (8 hours) in the liquid and turns white.
Serve chilled. This is great with a very cold Corona or a nice good white wine.

If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little avocado (or some olive oil) and/or a little more salt.

Related article: National Dishes Around the World

Stories and Recipes from Grandmas Around the World