Ceviche De Pescado Peruano Recipes

CEVICHE DE PESCADO (FISH SALAD COOKED IN LIME JUICE)

The appreciation of good food is one thing people all over the world have in common. When traveling around the world, dining on local cuisine is an important part of exploring different cultures and regions. On one of my first encounters with local cuisines from another country was in Lima, Peru. I had been invited there for business purposes by the then Minister of Health, Dr. Waldo Fernandez. Waldo and I had become friends when I was employed by St. Luke's/Texas Children's Hospital in Houston. As our friendship progressed, he had invited me to Peru, which I accepted My visit coincided with the convening of the Peruvian Congress of Cardiology at which I was invited to make a presentation. At the banquet that terminated the convention, I was introduced to the Peruvian National Drink - the "Pisco Sour." This drink was so delicious, I had to have the recipe and was given the original recipe by Waldo who had obtained it from the vineyard at Tabernero. I will publish this shortly. The next day, I was invited to visit the military hospital there in Lima by Dr. Jaime Contrerous, the Director of all the military hospitals in Peru. Dr. Contrerous invited me back into the patient exam area where he introduced me to a quite large gentleman on a treadmill. It turned out that this gentleman was the then "President for Life" or dictator. He was the last dictator of Peru before he stepped down and allowed free elections. "El Presidente" invited me to lunch at his personal golf course the next day. He sent his personal car to pick me up and deliver me to the golf course. When I arrived, I found a marvelous wonderland of flowers that I had never seen before. Birds of Paradise were everywhere. I was startled to see peons everywhere watering each flower by hand with huge water buckets. Other peons were cutting the grass on the course by hand using giant scissors! El Presidente had his staff set up tables on the 18th green and we were served lunch there. The first course turned out to be ceviche made with the local langostinos. Except for the sushi I had in Japan, I had never eaten raw fish before. Then El Presidente explained that the lime juice that was used in the preparation actually cooked the fish. It was so delicious, I asked for the recipe and was granted it.

Provided by Witch Doctor

Categories Yam/Sweet Potato

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ceviche De Pescado (Fish Salad Cooked in Lime Juice) image

Steps:

Cut the fish into strips 1 ½ inches long by ¼ inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
Just before serving, mix in the parsley, cilantro, and onion.
To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds; corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with a few strands of the local seaweed,yuyu if available.

Ingredients

2 lbs fish fillets (such as flounder, sole, or red snapper)
salt, to taste
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small garlic clove, chopped very fine
1 -2 fresh chili pepper, seeded and chopped fine (preferably aji Amarillo)
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 -4 lettuce leaves
4 ears corn, cooked and cut into 2 inch pieces
1 lb sweet potato, roasted in the skin, peeled, and sliced into 1/2 inch thick rounds
1 lb yucca root, peeled, cut into little-finger-sized slices, and boiled until soft

PERUVIAN CEVICHE DE PESCADO

Classic Peruvian Ceviche Use any combination of whitefish (I use tilapia or halibut, if you'd like to splurge, shrimp, scallop, and/or crab (lump works just fine, but don't do the salt water bath on the lump type) And must must must be served with Peruvian Aji Salsa Verde and chips!! It is not a form of salsa in the normal american idea of the word, but meaning only that it is a sauce, its nothing like the chunky sort of salsa served at latin restaurants etc. Also, can be made days in advance, the first time I made it, i made it the evening before, but sampled and it tasted just the same if not better the next evening when I served it, and the same was true a few days later with the leftovers : )

Provided by GoldsmithLissa

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

Peruvian Ceviche De Pescado image

Steps:

Soak fish and/or shrimp (do not include lump crab if you're including it) in salted water for 1 hour to tenderize. Drain well.
Add lemon/lime juice until fish is covered (using more, if necessary) Add the salt, garlic, onion and peppers and refrigerate for 20 minutes.
Before serving, fold in cilatro and parsley.
To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other.
My personal method: pour off extra citrus mixture from ceviche (to desired combination, myself I prefer extra a little extra juice in the bottom to toss the fish back into as I'm eating); use the citrus to soak the corn, potatoes, and yuca for another 10 or 15 minutes, then drain off before serving.

Nutrition Facts : Calories 588.6, Fat 3.7, SaturatedFat 0.7, Cholesterol 245.9, Sodium 776.2, Carbohydrate 105.2, Fiber 9.8, Sugar 13.3, Protein 39.3

Ingredients

1 lb white fish (tilapia or halibut recommended)
1 lb shrimp
1 (6 ounce) container lump crab
salt (to add to water to tenderize fish and or or shrimp)
3/4 cup lime juice
1/4 cup lemon juice
1/2 teaspoon salt
1 garlic clove, chopped
1 -2 aji amarillo chili pepper, chopped (yellow Peruvian peppers)
1 -2 jalapeno, chopped (to taste, remove seeds for milder spice)
1 teaspoon parsley, chopped
1 teaspoon cilantro, chopped
1/2 cup purple onion, chopped
3 -4 lettuce leaves
4 ears corn, cooked and cut into 2-inch pieces
1 lb sweet potato, roasted in the skin, peeled, and cut
1 lb yucca root, peeled, cut, and boiled until soft

CEVICHE DE ATUN

Provided by Food Network

Categories appetizer

Time 30m

Yield 3 servings

Number Of Ingredients 15

Ceviche de Atun image

Steps:

Dice the tuna and place in a non-reactive bowl. Add the lime juice, mescal, and chile de arbol powder, and toss to coat. Let the mixture marinate. Add the shallots, cilantro, and avocado, and gently toss to coat. Place a spoonful of the Coconut Avocado Mousse onto the center of a serving plate, then place crispy plantains on top to form a "nest" on top and spoon the ceviche into the nest. Sprinkle the radish over the plates and drizzle with the chile oil. In a food processor, combine the avocado, coconut milk, cilantro, and salt. Blend until the mixture is smooth.

Ingredients

10 ounces sashimi grade yellow fin tuna
1 1/2 ounces (1 shot) or 3 tablespoons fresh lime juice
1 1/2 ounces (1 shot) or 3 tablespoons mescal
1/2 teaspoon ground chile de arbol powder
1 medium shallot, chopped fine
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled, and diced
Coconut Avocado Mousse, recipe follows
Crispy plantains, as needed
3 red radishes, trimmed and julienned
2 ounces chile oil
4 large avocados, halved, pitted, and peeled
1 (14-ounce) can coconut milk
2 tablespoons fresh cilantro leaves
1 1/2 teaspoons kosher salt