Sources claim that the Ceviche originated from the Mochica Pre-Inca culture, located on the North coast of Peru. Here, fishermen used ‘tumbo’ (an acidic fruit) to soften their fish. However, in the 19th Century, oranges were used instead of the tumbos for softening.
Later limes replaced the oranges and In 2004 Ceviche was declared part of Peru’s national heritage. However, while there is a variety of ceviche recipes, the following should be classic and simple enough to give you a fantastic dish.
A Ceviche Recipe for one
You will need the following ingredients:
– 150 grams of a white-fleshed fish filled; the Sea bass preferably.
– A half piece of red onion.
– One piece of sweet potato.
– Three pieces of lime.
– One tablespoon of salt.
– Half a tablespoon of minced garlic.
– A tablespoon of chopped coriander leaves and
– One tablespoon of chopped limo chili, or the Scotch bonnet chili.
How to prepare the meal
Begin by chopping the fish into small pieces (around 3 x 2cm). Then slice the red portion of onion into very thin slices, and wash them to reduce the intensity of its taste. You can then boil your sweet potato to add sweetness, however, for a more aromatic flavor, you should add some clove and sugar to the water. You now need to mix the juice from your limes with some salt and garlic, then dip your pieces of fish. Add the chopped coriander leaves, and the chili mix, then serve with the sweet potato.
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