You can prepare Peruvian ceviche with just about any kind of fish. This ceviche recipe calls for salmon. Ceviche is a form of citrus-marinated seafood appetizer, popular in mainly Latin American countries like Peru, Panama, Ecuador, Mexico, Guatemala, Colombia, and Chile. Both finfish and shellfish are used. The fin fish is typically raw while shellfish is usually cooked.Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. Traditional style ceviche was marinated up to 3 hours. Modern style ceviche usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table. In Peru, ceviche is served with slices of cold sweet potatoes or corn-on-the-cob.
It is an original and typical dish of the fishermen of the American coast. Peru is often noted as the birthplace of ceviche as the various Peruvian civilizations that arose in the Pre-Columbian period greatly depended on fishing. Later, several important South American ports arose in Peru as a result of the Spanish Viceroyalty's capital being located at Lima (in Peru's central coast).
• 14 oz. Salmon Filets
• 2 fl.oz. Fresh squeezed Orange Juice
• 4 fl.oz. Fresh squeezed Lime Juice
• 1 Red Onion, finely chopped
• 1 Red Capsicum (sweet pepper), deseed, finely chopped
• 2 Tablespoons freshly chopped cilantro
• 1 Chili pepper, deseeded and finely chopped
• Salt to taste
Wash salmon under cold running water, pat dry with paper towels, then dice into tiny chunks. Place the diced fish in a bowl together with the rest of the ingredients and mix to thoroughly coat the fish. Refrigerate for 2 to 4 hours before serving. Mix several times while marinating.