Ceviche Peruano

Archaeologist had found that food similar to ceviche was consumed nearly 2,000 years ago. It is believe that the “predecessor to the dish was brought to Peru by Moorish women from Granada who accompanied the Spanish conquistadors, and this dish eventually evolved into what now is considered ceviche.” Wikipedia.

Well, that’s pretty neat. I studied in Granada and though I didn’t see too many Moorish women, there were a fair share of conquistadors. Anyway, on to the fun. This is a recipe from Rana who got it from her maestra fantastica de español. She made this dish the other day and it was facemeltingly good.


2 fillets of cod (about 1/2 lb)

7 limes juiced (enough to almost cover the fish)

1 stick of celery finely chopped

1 Aji Amarillo chile pepper (any hot pepper can work)

1Tbsp cooking oil (canola or saffola)

salt to your taste

1 clover of garlic finely chopped

1/4 bunch of cilantro

1/4 bunch of parsley

1/2 a medium onion chopped (soaked in cold water with salt for 15 minutes)

1 head of butter lettuce

2 sweet potatoes

dried basil

dried oregano

Squeeze your metric ass ton of limes. Get those juices out of there like it’s your job. Strain the juice once you’re done to get the pulp out.

Cut the fish horizontally then cube so you have attractive bits o fish. Then place the fish in a dish and pour in the lime juice. You want to cover the fish because the lime juice is the only thing cooking it.

Then chop your soaked onions after washing them (we used green onions which you don’t have to soak).

Now add the celery, pepper, oil, salt and garlic. Then put it in the refrigerator and leave. You need to find something to do for 3 hours. Go shopping, drink some wine, why not a quick roll in the hay? Do whatever you need to distract yourself from the deliciousness in your fridge.

About 20 minutes before you want to eat, preheat the oven to 400 and boil a big pot of water on the stove. Thinly slice the sweet potatoes. Put them in an oven-safe pan with some olive oil, basil, oregano and salt. Bake for 20 minutes.

About 10 minutes after you put the sweet potatoes in the oven throw the corn into the boiling water. Sentenced to die like the noble lobster, corn tastes about as wonderful (as lobster) when lathered in butter. The corn should boil about 10 minutes.

Then add the cilantro, parsley, and chopped onion to the ceviche. Here you’ll see that Rana has served it on the butter lettuce with the other sweet potato and corn perfectly framing this traditional Peruvian dinner.

Is it finally summer yet? With this dish in mouth, you’ll feel like it always is.

Until next time.


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