When I think of Peru, the first thing that comes to my mind is a delicious chupe de camarones (shrimp soup), papas a la huancaína, and of course the star of the Peruvian cuisine: ceviche. Without any doubt Peru, which today celebrates its independence, offers one of the richest and most unique cuisines of the world.
So when I saw the calendar, I thought of those two wonderful women, mother and daughter Morena Cuadra and Morena Escardo, and their cooking blog Perú Delights and asked them to share their ceviche with us.
More from MamásLatinas: Meatless, low-calorie, and delicious Peruvian ceviche (EXCLUSIVE RECIPE)
They gave me this recipe for ceviche with a recommendation: always use fresh fish, preferably one that was swimming in the ocean last night. This means no frozen fish when it comes to ceviche!
Ceviche
Makes 4 portions
Ingredients:
1½ pounds sea bass or sole fillets, cut into bite-size cubes
1 red onion, cut in fine slices
1/2 ají limo, chili pepper, chopped very fine
Salt
1/2 garlic clove, chopped very fine
Juice of 12 limes
2 tablespoons coriander leaves, sliced
1 sweet potato, boiled, peeled, and sliced
1 giant-kernel corn, boiled in water with 1 tablespoon sugar
Lettuce leaves
Preparation:
1. Combine fish and onion and wash them together. Drain well.
2. Season with salt and chili pepper.
3. Add lime juice and a couple of ice cubes or a couple of tablespoons of iced water.
4. Let rest for 5 minutes. Discard the ice. Sprinkle with coriander leaves.
5. Serve immediately with lettuce, corn, and sweet potatoes cut in thick slices.
For more of Morena Cuadra and Morena Escardo recipes, visit their cooking blog.
