I know I write a lot about food…but I cook a lot, and talking about it is one of my favorite things to do in lessons. Recently, after coming back from a trip to California, I began to reaquaint myself with ceviche, the national dish of Peru. It’s a great summer dish easily complimented by beer or a light wine.
Ceviche, while there are many variations, is basically seafood salsa, or a seafood marinade, if you will. It’s very easy to make and can be eaten as soon as you finish cutting all the ingrediants (although I like to let it sit in the fridge for an hour first). I won’t write out a recipe here – it’s your job to go online and find one you like. But remember that you can always customize it to your liking, for example by using shiso instead of coriander. However, if you don’t use fish of some sort it won’t be ceviche. Fresh lime juice, red onion and tomatoes are also basic requirements.
I’ve made it three times in the last 10 days. Here’s a picture of last night’s batch (sorry it’s so dark). I used scallops, maguro, shrimp, salmon and added cucumbers to balance the hot sauce. It was great. Oh yeah, you need to lightly fry a few tortillas too, to scoop the ceviche up with.