This was the first course in our cooking class in Cusco, Peru. The secret is to use a high quality, very fresh fish; and lots of fresh juicy lime. We can't get the same peppers here in the USA; so use a hot chili pepper of your liking instead.
The next tip is rubbing the bowl with the pepper ~ this imparts a lot of flavor to the fish before marinating.
The last tip is that it only marinates for a few minutes before you stop the "cooking" process by adding the fish or chicken stock.
We had lots of wonderful ceviche during our stay in Ecuador and Peru; this was, without a doubt, among the best.
Will try with pisco soursReplyDelete
It's yummy Devin! So different than our experience with Mexican or Hawaiian ceviche. And pisco sours are a must!Delete
My friend shared how she cooks Ceviche. Sound delicious!!ReplyDelete
It is delicious, Regina, especially with all the fresh seafood available to you on the coast. I will show you how!Delete
I ate this in southern Chile. It's surprisingly tasty & filling.ReplyDelete
We had it all over Spain, too, Dianna; but I'm surprised at how different it is in different countries. Haven't been to Chile (yet) -- but now I will look forward to trying it there, tooDelete