Ceviche is the most popular Peruvian dish and there are historical records of it being eaten 2000 years ago! There are many variations on ceviche, it is possible to adapt the recipe to suit your taste by changing the fish, citrus and chili used. Ceviche is traditionally served with toasted corn to add a salty flavor.
Fresh and healthy there is no better reason to try it, it is easy to prepare and there is no cooking involved, so get in the kitchen and into the Peruvian spirit!
Pastor’s Casa Ceviche:
Ainesosat
Vaiheet
Chilli ceviche base
This will make more than you need, but it will keep for 3 days in the fridge and makes a great salad dressing!
1. Mix together the salmon, prawns and coriander and put aside.
2. Place all the other ingredients in a blender and puree on full speed until emulsified. Pour half of this mixture over the seafood and mix well.
3. Place in 4 bowls, top with a spoon of guacamole and serve with fresh popcorn on the side.
Guacamole
1. Mix everything together and season with salt and tabasco to taste.
