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June 1st, 2012

A Taste of Peru: Ceviche Recipe

A Taste of Peru: Ceviche Recipe

Do you find yourself stuck at work dreaming of the rich Peruvian culture and the majestic Andes Mountains? Thought so. Check out this mouth-watering recipe for Peruvian Ceviche posted by Adventure Life. A widely popular South American dish and a Peruvian staple, ceviche is bursting with both flavor and history. This dish has been around for centuries; early recipes stem from the Inca Empire that preserved their fish in salt, fruit juice and chiles. There are hundreds of variations of ceviche recipes to try — households throughout South America have their own unique take on this traditional dish. But in general the core elements of the recipe remain steadfast: using citrus juice to “cook” fresh fish.

 

For a little taste of Peru at home, I recommend you give this ceviche recipe a try. It’s easy, fresh and a palate-pleaser:

-2 pounds of tilapia (or other white fish of choice)

-1 red onion, cut into thin strips

-1 cup of fresh lime juice (roughly 8 limes). Make sure it’s enough to cover the fish

-tsp. salt -1/2 tsp. black pepper

-2 teaspoons fresh cilantro, chopped

-1 aji amarillo (Peruvian yellow chile pepper), or substitute habanero pepper. Seeded and minced.

Cook:

-Cut the fish into cubs.

-Put all ingredients in a bowl, except for the red onions.

Mix well:

-Place red onions on top of mixture and let marinate in refrigerator for 30 minutes

Serve:

-To complete your dish, serve your ceviche with boiled sweet potatoes and corn on the cob.

And you can also couple your dish with tiger’s milk, leche de tigre; the leftover ceviche marinate. Add a splash of vodka to give it a little added kick. Want more Peru Cuisine? Learn how to make Peruvian ceviche from a few of the experts on our Peru Cuisine trip. In their article “Market Tours Offer Travelers a Make-It-Yourself Feast“, The Daily Meal highlights this unique sensory-pleasing trip that invites travelers to taste their way across the country, sampling local dishes, visiting traditional markets and taking one-on-one cooking classes from local chefs. Hungry for more? Me too.

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