CEVICHE (Peruvian Style)
Many friends have asked me for the recipe for my version of Ceviche…I don’t believe this should be kept a secret. The Lord gave me this skill so I don’t see why not share it. The more people I show how to do it the more likely I may happen on some friend that makes it great and wants me to try it.
It took a bit of research to develop my taste for it. My Mom is peruvian so I grew up tasting several of the best ceviches that come from Callao, Peru(port city near Lima). I will do my best to include every detail so pay close attention. It may take you some practice to perfect it so please don’t give up right away.
1. The Limes. You must pick learn how to pick the juciest Limes. Usually they are green, but starting to turn yellow. They must have a thin skinned feel. This can be a very expensive part of making the ceviche. So shop around for the best limes in your neighborhood. Some stores may charge so many cents PER LIME or some stores charge so many cents PER POUND. The latter being more inexpensive. Also when they are cheaper they sometimes tend not to be as juicy. Sometimes they are not that great being cheaper so look around for the best balance of the two.
2. The Fish/Seafood. My favorite tends to be a combination of fish and shrimp. Ceviche’s can be made with many types of seafood added, but generally my friends and family enjoy simply fish and shrimp. You may have a different taste in fish than myself so you will have to figure that out on your own. I usually use Basa Swai, a fish that is inexpensive and usually available at any local supermarket. Also pretty common is Tilapia. I have also used Trout, but this has a significantly different tast. The main thing you have to look out for is to choose fish that is sold very low on bones.
Shrimp can be bought in different sizes and with the shell on it or already peeled and deveined. Also very key is that YES IT IS RAW shrimp. Not boiled or already cooked. When it starts out it is black or dark in color and as it cooks in the LIME JUICE it turns color to pink. This is how you know the fish is not raw when it is done. It is cooked in the acidity of the lime juice.
3. Cooking it. So to start with get a big bowl and fill it halfway with ice and up to 3/4 of the bowl with cold water. Then you roll the limes on a hard surface with the palm of your hand to soften them and release some juices internally. Then cut all the rolled limes in half and put them in the icewater to soak. This is done to give the fish a colder, crisper, more fresh taste and texture.
While the limes are soaking you peel the shrimp if needed (having a team of helpers is cool), then cut the shrimp into small cubes….usually in half or thirds. Also cut the fish into small cubes (1/2″ cubes). Put all the fish in a large, shallow glass pyrex or dish (not metal). Once ALL the fish and shrimp is cut and in the same place then you start to add the lime. This is where the cooking starts. A nice lime squeezer comes in handy here. when you have the fish halfway submerged in lime juice it is time to start the timer for 15 minutes. The fish is not edible until it has soaked or marinated in the pure squeezed lime juice for at least 15 minutes. Even after 15 minutes is up this does not mean it is ready. you still have some flavoring to finish. While the fish is cooking there are plenty of other things to do.
4. Garlic and Cilantro. While the fish is cooking you have an opportunity to get caught up and get some fresh garlic and cilantro ready. You can use crushed garlic in a jar or do it yourself and crush at least 2 garlic cloves and add it to the cooking fish.
Cilantro I usually use about half a bunch. I separate and rinse the leaves only. Then chop it up to release some flavor and add it to the fish after the 15 minutes is done.
5. Roccoto. Roccoto is a very hot chili that is native to Peru. I usually buy it at a store called Latimex near my mother-in-law’s house. It comes in a small jar as a paste and can sometimes be found at a local carniceria or meat market. I also buy crushed Garlic from the same company. Roccoto is a very hot chili…much hotter than Habanero, but I think Habanero could substitute. Roccoto is added to your liking depending on how hot you like it. This is a variable that can be changed near the end of the ceviche being done. I would probably start with 3 hefty teaspoons after the 15 minutes is done. Do not leave the spoon or any type of metal in the lime juice as it will dissolve some of the metal and is not good for you. The ceviche should be mixed with a wooden spoon.
6. Finalizing the tast and Onions. Finalizing the taste is the most important part that takes practice. You should have 3 teaspoons of Roccoto chili past added and the Lime should have already cooked the fish for a minimum of 15 minutes. Now you add some pepper to your liking. Onions will go on last, but SALT is the final most important ingredient that brings out the flavor and gives the ceviche its strong/powerful taste. I usually start with a light layer of salt sprinkled on one side of the ceviche then stir it in and add another layer and stir. This will bring on pretty strong flavor. You can keep adding salt to make it stronger, but if too much is added it will be noticeably salty. So this take practice to bring it write to its strongest point without making it too salty. More Roccoto can make it stronger too. Only taste the juice until you have it right. Then once you have it tuned correctly you can add half a red onion that is cut in strings.
7. The Celery option. When you overdo it with the Roccoto chili you can snub its power with some diced celery. This will add to the crunchiness of the ceviche, but will take away its significant taste. So be careful not to add too much.
