Ceviche: the chef gives advice on how to prepare the perfect recipe

The chef gives tips on how to prepare ceviche at home with fresh ingredients and different touches of flavor

The most representative dish of Peruvian cuisine, ceviche It is a recipe based on fresh fish marinated with typical Andean citrus fruits, but which, after the arrival of the Spanish in the 16th century, were replaced by lemon. Thus, over time, its preparation has been enriched with ingredients such as corn, sweet potatoes and red onion – as well as, obviously, the typical aji pepper.

Second Enrico Paredes, chef of the Ama.zo Peruano restaurant and who also signs the menu of the Gaarden Bar, these side dishes are the most traditional of Peruvian ceviche, whose basis is found in other cultures. “Ceviche as we know it today also has different versions,” he points out.

For professionals, the preference for Peruvian ceviche has a reason. “I think it is currently the most recognized because it is one of the tastiest ceviches. The technique we use to cook it and the good ingredients we use in Peru are the pillars for having a good ceviche”, he comments.

How to prepare a perfect ceviche?

According to Paredes, fattier fish such as tuna, bonito, mackerel or buri are his favorites when preparing the dish. However, according to him, what makes a good ceviche is not the type of fish, but the way it is prepared.

“To prepare a perfect ceviche you must first collect the freshest ingredients possible – mainly the fish – but also the lemon and pepper, which must be very fragrant,” he explains.

The basic ingredients of ceviche are raw fish, pepper, lime, coriander and red onion, but there are ways to make the dish even tastier. “I have a formula for cooking ceviche with other ingredients that help enhance the flavor, such as garlic and ginger. I have some garlic and ginger juice as a garnish to add to a plate of ceviche,” shares the chef.

He also explains that by adding salt and lemon, the raw fish releases the liquids from the meat, which mix with the ceviche seasonings. This liquid produced is called tiger’s milk and is essential to ensure the characteristic flavor of ceviche.

Another important factor is the temperature of the dish. To ensure that it is in the correct condition, the chef shares a simple and very effective tip. “Every time you make ceviche, put at least one ice cube in the bowl,” she comments. Another trick he uses is leaving the onion in the fridge to keep it crunchy – and to fix the spiciness, the chef suggests washing it three times.

Alternatives to ceviche

In addition to traditional ceviche, you can also find ceviche made with seafood, crustaceans, molluscs and octopus. Whatever the main ingredient, the important thing for the chef is to taste it. “I recommend trying any version of ceviche, because it is a very good and very fresh preparation. I would recommend all the versions you can try. I think they are all very good” he concludes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.