Tag: Ceviche

Ceviche: the original recipe and 5 variants – Italian Cuisine

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.

Mixed ceviche
In this recipe, in addition to fish, shellfish are also marinated.

Tuna ceviche
A dish that everyone always likes especially if enriched with a diced avocado and mango. Season with plenty of lime juice.

Shrimp Ceviche
For shellfish lovers. In this case the main ingredient is just the shrimp. The version with scampi is also excellent.

Octopus ceviche
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.

Vegetable Ceviche
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

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Steamed Ceviche: for those who don't like raw fish – Italian Cuisine

Monkfish, scalded steam, and served just like the Peruvian recipe. A revisited classic, in the name of food safety and taste

The raw fish it has become one of the most consumed dishes, even in Italy where this tradition was practically unknown. With the sushi first and then the Peruvian ceviche, it has become a must. But many don't appreciate it. Raw fish may not like it, and in summer, albeit fresh and pleasant, it also poses serious problems of food preservation and hygiene.

The chef found the compromise Carlo Persia, which since 2004 has been cooking aboard cruise ships and since 2017 is part of the MSC Cruises team, where customers are tens of thousands every day. The fish seasoned with lime and spices as per the Peruvian recipe, is steamed first: «This summer the most requested dish is the monkfish ceviche with red onions, lime and coriander, marinated on pepper sauce, jalapeño and fruit of passion, "says Persia. Here is the recipe.

Monkfish ceviche

Ingredients for 4 people
120g red peppers
10 ml extra virgin olive oil
120 g red sliced onions
50 ml fresh lime juice
2 g chopped garlic
7 g fresh coriander, coarsely chopped
350 g monkfish
2 g fresh coriander, for decoration
15 g sliced Jalapeño pepper
20 g passion fruit
Salt and black pepper (ground to taste)

Production

Roast the peppers in the oven at 175 ° C, for about 15 minutes; then remove the skin and any seeds. Blend with extra virgin olive oil and season with salt and pepper.

Finely chop the red onions, wash them in cold water, then drain.
Season the onions with lime juice, salt and pepper, adding the chopped coriander garlic.
Cut the monkfish into medium-sized cubes, steam it at 110 ° C for about 3 minutes. Cool in the refrigerator.
Once cooled, add the lime juice to the fish and leave to marinate for 30 minutes.
Pour a little pepper sauce into the dish with a spoon, place the marinated fish on top of the sauce and complete with the sliced onions. Garnish with jalapeño, passion fruit and coriander.

Amberjack Ceviche Recipe – Italian Cuisine – Italian Cuisine

Ingredients

300 g amberjack fillet (dorsal part)
200 g little lettuce
100 g celery
10 g fresh ginger
4 files
2 American potatoes
2 corn on the cob
2 cloves of garlic
a Jalapeño pepper
a Rocoto pepper
a red Tropea onion
fresh coriander
low mineral water
extra virgin olive oil
salt

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of amberjack ceviche, thinly cut the onion and let it purge in cold water for at least 30 minutes to make it more delicate. Steam the ears of corn
(we used the white ones) and the American potatoes, with the peel, for 35 minutes or boil them in salted water for 20 minutes.
Peel the American potatoes and cut them into 2 cm thick slices. Cut the cobs into round slices. Cut 250 of amberjack pulp into 3 mm thick slices. Prepare the «leche de tigre or an emulsion made by mixing 50 of celery, the blanched garlic cloves for a minute, the freshly grated ginger, 3 tablespoons of natural mineral water and the remaining amberjack.
Thinly slice the Rocoto pepper and the Jalapeño and the remaining celery. Season the amberjack slices with the lime juice and add salt. Add the «leche de tigre.
Complete with 1 tablespoon of sliced pepper and chilli. Serve with American potatoes and corn on the cob, celery, baby lettuce, raw onion, seasoned with a wire
of oil and some coriander leaves.