Ceviche ; it originated in Peru over 2,000 years ago. It's an age-old dish, renowned for its simplicity and boldness: raw fish marinated in lime juice and enhanced with spices, chili, and fresh cilantro. The secret lies in the perfect balance between the acidity of the lime and the freshness of the fish, creating a healthy, naturally gluten-free, flavorful, and refreshing dish.

Peruvian Sea Bream Ceviche

Peru

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Preparation time: 5 minutes Rest time 15 mins Total time 20 mins

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Ingredients

Servings

• 500g of sea bream fillets ( or other firm white fish)

• 4 limes (fresh juice)

• 1 finely sliced ​​red onion

• 1 red or yellow chili pepper, finely chopped (optional)

• 1 bunch of fresh coriander, chopped

• Salt and pepper to taste

• 1 sweet potato (optional)

• Toasted corn or chocolate (optional)

Preparation

1. Preparing the fish: Cut the sea bream fillets into approximately 1 cm cubes. Place them in a bowl.
2. Marinade: Pour the lime juice over the fish pieces, making sure they are well covered. Let them marinate for about 10 to 15 minutes. The fish will "cook" in the lime's acidity and gradually turn white.
3. Adding the seasonings: Add the sliced ​​onion, chopped chili (if using), and chopped cilantro. Season with salt and pepper to taste.
4. Resting: Mix gently and let the ceviche rest in the refrigerator for 5 minutes to allow the flavors to develop.
5. Serving: Serve the ceviche fresh, accompanied by cooked sweet potatoes and grilled corn (choclo), for a typically Peruvian taste.

Keywords: Traditional Peruvian ceviche, sea bream ceviche

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