TRADITIONAL CEVICHE
Raw fish marinated in lime juice, chopped onions, and minced Peruvian aji limo
Notes: Preparation time: 20 min
Cooking time: 3 min
4 servings
INGREDIENTS:
2.2 Lb Seabass
7 Oz. Red onions
1 Red aji limo
1 Yellow aji limo
20 Peruvian key limes
Salt
Several hydroponics lettuce
6 Ice cubes
2 Yellow sweet potato
2 Purple sweet potato
2 Sweet “Serrano” corn cut in pieces
0.2 Oz. Anis
0.7 Oz Sugar
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PREPARATION:
Cut the fish in cubic pieces of 1 inch and place them in a glass bowl (never use a plastic or aluminum bowl). Cut the onions in thin long slices and rinse it along with the fish at least twice. Then add the "aji limo*, as much as needed. To get a best color, smell and taste; we recommend adding yellow and red aji limo. To prepare the aji limo, carve the inside of the aji, making sure of taking out every seed. Add the salt, mix, add the ice cubes and immediately squeeze the Peruvian key limes over the mixture (never use previously squeezed juice). Take out the ice cubes. Serve in a rim soup bowl with a spoon, which will allow you taste all the flavors. Add lettuce, a slice of yellow and purple sweet potato, and the corn cut in pieces which was previously boiled in water with anis, sugar and salt for 15 minutes, cooled in the same water it was boiled. Enjoy immediately!
* In most states in the US, the aji Limo is sold in Latin Markets in cans preserved in water.
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NOTES AND SECRETS:
A good ceviche chef, amateur or professional, endures to eternity. Whoever surrounds him (relatives, friends and customers) will praise his skills and give them the "culinary divo" denomination. Peruvian ceviche is a dish that requires techniques and order and it needs to be fresh and tasty. Any fish is good for Ceviche, as long as its fresh;however, is best to avoid the "congrio" since does not have any flavor, "tollo" since its too hard, tuna and swordfish. Not all the fish has the same softness in their cuts. This changes from white fish (seabass, sole, "mero", etc); blue fish ("chita", "tramboyo", "cabrilla", "cherlo"). The secret to taste a good ceviche of any of these fish is to know how to treat and cut each type of fish. The recipe will be the same for all. To prepare a good ceviche, do it in small quantities (maximum of 4 people) and right before you serve. Have all the ingredients ready. To prepare the fish, wash it in water, clean the fish trying to take all the bones and any dark skin (this part could spoil the taste of the ceviche due to its strong flavor). The onion should be red and fresh (to taste freshness pinch the onion and should not be soft). Remember that the Ceviche is a fish ceviche not an onion ceviche. We wash the onions with the fish to take out the traditional strong taste of the onion. This is a very important part of the recipe since will also integrate the flavors of the ceviche and the onion. The "ají limo" that we use are red and yellow since area the ones that will give us the best aroma. Avoid the seeds since the taste could end up too hot and spoil the taste. The ceviche is a "fresh and Young" and sometimes arrives at some tables as hot, sour and at room temperature. The solution for this is to add the ice. The limes used in this recipe should be fresh and ready (look for green limes) so we don't get a sour taste. Smash the limes first on top of the table and then cut in half and squeeze with the hand on top of a colander. Do not use previously squeezed limes not even squeezed a minute ago. Always use a stainless steel spoon never wood and always taste seasoning. As a optional step, rub the bowl with a piece of aji since the aroma that will give your dish does not compare with any other ingredient. Serve in a previously cold dish if possible. To eat the ceviche, we recommend a spoon so you can enjoy the juices.
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