It's Not Summer Without Peruvian Ceviche

Summer is here and you know what that means: Time to grill some steaks by the pool, sip on some cocktails, and get a nice tan. All in a day’s work, am I right?

I currently reside in Texas, and if there’s one thing that’s as true as pecan pie and cowboy boots is that people here LOVE their barbecues. You can tell summer is around the corner when every other day you see someone in a tank top and flip-flops next to their smokers.

Definitely an enjoyable activity from time to time. Me? I need some variety.

So, if you came here looking for me to share some sweet and savory grilling recipes, I regretfully inform you that won’t be the case.

Hey, I’m rogue for a reason. I have to push you a little, right?

So today, I’m taking you further south of the Texas border; all the way to Lima. This is why instead of greasy burgers and charred vegetables, I want to share with you something fresh and different for the blistering summer heat. (No, it’s not grilled lettuce.)

My favorite go-to Summer food is the South American seafood classic: Peruvian Fish Ceviche!

What Is Ceviche?

For starters, Ceviche is a dish that originated in South America. (Technically, in the Peruvian and Ecuadorian regions.) It’s generally made from fresh, raw fish cured in lime juice. The base ingredients include a mix of ají (red chilies), sliced red onions, salt, pepper, and cilantro. It can also be paired with your choice of sides like fried yucca (cassava), sweet potatoes, lettuce, hominy, or “canchita”. (an adorable name for Peruvian toasted corn.)

The fixings will vary by palate, but at its core, you can keep it simple by starting with the base ingredients I'll be giving you here.

Speaking of which, I know how difficult it is to find true Peruvian ingredients in the United States or anywhere else. Thankfully, I’ve been able to find some alternatives that are affordable and nearly identical in taste. You’re welcome.

This is my personal recipe and it should feed about 4 people. If you need to make more (and you will), simply do the math to increase the amounts.

Ingredients!

• 1.5 lbs. Fresh Tilapia or Swai Fillets (Boneless and skinless)
• 1 Cup of Cilantro (Approx.)
• 1/2 Red Onion
• 1 Tablespoon of Garlic Puree (Or Approx. 3-4 Garlic Cloves)
• 13 Fresh Large Limes (Approx. or just enough to soak the ingredients. Don't you even think about using bottled lime juice. You'll ruin everyone's appetite.)
• 1/2 Teaspoon of Peruvian Red Pepper Paste (Usually found in Latin American markets. Red Thai Chilies are a good substitute. If you can't find either, try Habaneros.)
• Salt & Pepper to taste

Preparation! (15 mins.)

1. Get your “dry” ingredients ready first. That’s salt, pepper, garlic paste, and Peruvian red pepper paste. Note: If you’re using the substitutes, go ahead and finely chop both the garlic cloves and the Thai chilies. The smaller the better. Set these aside.

2. Squeeze the juice from the limes into a large bowl. Toss in your dry spices, garlic cloves/puree, and red pepper paste/chilies. Stir well.

3. Slice the Tilapia into small chunks and soak them in the lime juice. Mix lightly. Don’t smash the fish!!! Set the mix aside in the fridge for about 15 minutes while you finish up.

4. Cut half a red onion to your liking and toss it into the bowl. (Note: Julienne onions make for a better presentation on a plate, while chopped onions look better in a small bowl/cup. It all tastes amazing, so the choice is yours.)

5. Finely chop your cilantro and garnish your Ceviche with it at the end.

6. Plate and serve with some ice-cold drinks of your choice. Preferably a good quality Pilsner.

HIGHLY RECOMMENDED: If you want to turn this into a FULL dish, top it with fried calamari, octopus, fried/steamed yucca, yellow/sweet potatoes, and Peruvian toasted corn. If you go the extra mile with this, I PROMISE that you will not be disappointed. You might even fall in love with me. (Tip: Don't.)

Why Ceviche?

Let’s get something straight: it gets HOT in Texas, so I know it’s not always pleasant to stand next to a hot grill for hours waiting for some meat and veggies to cook.

Ceviche is a sensational, quick, and refreshing dish that can be both an appetizer or full-on lunch if you add the right things.

Plus, this being the Peruvian version, you’re definitely going to impress your guests. They’ll make any excuse to come over to eat. As a matter of fact, this is so tasty, that they may not ever leave. Congratulations on your new roommates, master chef.

What Really Makes This My Favorite

Aside from its stupendous taste and versatility, there are many memories I’ve associated with Ceviche. When I was a little baby rogue in Peru, I could take a short walk down to the street vendors close to my grandma’s house. The market they were on was really close to the beach, so you could purchase everything almost right off the water. More often than not, you'll have little stands or carts conveniently placed just about everywhere you looked.

I’m sure things have changed a little over time, but back then you could sit down with other individuals and be part of one “big table" if you will.

When my family and I would go to the restaurants, the experience was also great but something about the street carts made it more intimate. These vendors were like family also, as in you could call them by name and they’ll make and plate everything in front of you. No big kitchens, big brand names, or anything. Just a down-to-earth experience like none other.

There is a very particular type that I absolutely love to this day and it’s the “Black Clam” Ceviche. This is like the Rolls Royce of Ceviche for me, but the main ingredient is very difficult to find, hence I chose a version that you could make easily without having to import pricey products...

But if you're adventurous, are willing to go the distance and you ever get the pleasure of trying this... I'm telling you right now: do it. I would trade my children for a plate of this.

Out of all this, certainly, the most important reason this speaks “summer” to me is that it’s a dish meant to be shared with friends and family. It brings memories of the beach, the sunny days by the pool, and the times when a walk down the markets was like a walk in the park.

Now that you know how to create the dish and make summer memories of your own, what are you waiting for? Make this a part of your other summer favorites and cool down by the water with your loved ones.

P.S. The juice that’s left over from the Ceviche is called “Leche de Tigre”, which is loosely translated as “Tiger’s Milk”. It’s rumored to give you superpowers, so don’t toss it out, drink it up!

Cheers, and write to you soon!