If you love raw fish and are tired of the usual sushi, try the ceviche. Choose mackerel, sardine or grouper (but not only) and let them marinate in citrus fruits. Chili must not be missing. And what about a vegetable ceviche?
The ceviche is a Peruvian fish dish now become very famous all over the world.
It is usually served with sweet potatoes and Andean corn, while the liquid that remains from marinating fish, also known as "Tiger milk", is served in a separate glass. It seems to have a remarkable aphrodisiac power, but it is only for strong palates!
How to prepare ceviche
First choose only very fresh fish because the quality of the dish depends only on this.
The fish that are used for ceviche are generally mackerel, sardine and grouper.
Once cleaned and cut the fish into thin slices or cubes, let it marinate in the lemon juice or other citrus fruit for about an hour and add the'aji, a very strong Peruvian pepper. If you can't find it, use any other chili pepper, as long as it's very spicy.
Complete with salt and pepper and plenty of it coriander.
If the ceviche intrigues you, try these too 5 variants.
In this recipe, in addition to fish, shellfish are also marinated.
A dish that everyone always likes especially if enriched with a diced avocado and mango. Season with plenty of lime juice.
For shellfish lovers. In this case the main ingredient is just the shrimp. The version with scampi is also excellent.
This recipe calls for octopus cooking. Be careful because it must be very soft and then boil it with a cork, a trick that always works.
An unusual vegetarian alternative to fish ceviche. It is enough to finely cut vegetables such as peppers, broccoli, tomatoes and fennel and marinate them with lemon juice and red onion. As always, seasoned with chilli and coriander.
Finally, here is aclassic recipe proven by our editorial staff