Ceviche is the national dish of Peru. Today, the 28th of July, is the national day of Peru and we hope a lot of people will try this amazing dish.
- 250 g white fish, skinned and boned (preferably halibut or seabass)
- ½ red onion
- ½ chili pepper, seeded (in Peru they use Aji limo)
- 100 ml lime juice
- ½ tbsp salt
- 2 tbsp coriander, roughly chopped
- 1 small sweet potato
- 1 corn cob, husked
- Peel and slice the sweet potato. Boil until tender
- Boil the corn cob
- Slice the red onion thinly then put the slices into ice water and soak for 5 minutes, then drain well
- Cut the fish into 2x2 cm cubes, rub with salt and leave for 2 minutes
- Mix lime juice and chili, add the fish and marinate for 1-2 minutes
- Serve the ceviche with a slice of sweet potato and some corn. Garnish with coriander
About the Country Chef
Anastasia calls herself a “food passionista”. Her multicultural cooking abilities have been influenced by her many international friends and relatives. She uses food as a language to tell stories, dig into culture, history and connect people while sharing a meal.
Thirteen years ago she met her husband, who is from Peru. He introduced her to the Peruvian cuisine and she loved it from the very first bite.
Check out more about Anastasia, her recipes and what she does at http://www.anastasty.se (in Swedish)
Read more about IngredientMatcher’s Country Chefs in the Foodie section
Read more about national dishes
Read more about other national dish recipes published on this blog