{"id":859,"date":"2024-12-08T05:25:57","date_gmt":"2024-05-16T13:43:52","guid":{"rendered":"https:\/\/dreamy.tours\/?p=4295"},"modified":"2021-10-29T12:42:21","modified_gmt":"2021-10-29T17:42:21","slug":"ceviche-from-peru","status":"publish","type":"post","link":"https:\/\/dreamy.tours\/en\/blog\/ceviche-from-peru\/","title":{"rendered":"Ceviche from Per\u00fa"},"content":{"rendered":"\n<p>Ceviche is considered one of the flagship dishes of Peruvian gastronomy, being one of the most traditional foods that Peru offers. But like everything else, this delicious <strong>Recipe of Ceviche from Per\u00fa<\/strong> has an origin that we must know about.<\/p>\n\n\n\n<div class=\"wp-block-advgb-button aligncenter\"><a class=\"wp-block-advgb-button_link advgbbtn-0a8dbc43-ce12-437c-9552-9773d0d9ede1\" href=\"https:\/\/dreamy.tours\/en\/lima\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Book Lima City Tour Now!<\/strong><\/a><\/div>\n\n\n\n<p>It is said that initially, the preparation of the <strong>Recipe of Ceviche from Per\u00fa<\/strong> was to marinate the fish with chicha. Later, with the Hispanic presence, two ingredients of Mediterranean cuisine were added: lemon and onion. The development of the lemon in Peruvian lands, managed to shorten the preparation time of this ancestral dish.<\/p>\n\n\n\n<p>You can taste a delicious ceviche in a <a href=\"https:\/\/dreamy.tours\/en\/tour\/city-tour-lima\/\"><strong>City Tour in Lima<\/strong><\/a>.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/dreamy.tours\/en\/blog\/ceviche-from-peru\/#Recipe_of_Ceviche_from_Peru\" >Recipe of Ceviche\nfrom Per\u00fa<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/dreamy.tours\/en\/blog\/ceviche-from-peru\/#Ceviche_Ingredients\" >Ceviche Ingredients<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/dreamy.tours\/en\/blog\/ceviche-from-peru\/#Preparation_of_the_Recipe_of_Ceviche_from_Peru\" >Preparation of the Recipe\nof Ceviche from Per\u00fa<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/dreamy.tours\/en\/blog\/ceviche-from-peru\/#How_to_prepare_Ceviche_with_Shrimp\" >How to prepare Ceviche\nwith Shrimp?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/dreamy.tours\/en\/blog\/ceviche-from-peru\/#Ceviche_Ingredients-2\" >Ceviche Ingredients<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/dreamy.tours\/en\/blog\/ceviche-from-peru\/#Preparation_of_the_Recipe_of_Ceviche_with_Shrimp\" >Preparation of the Recipe\nof Ceviche with Shrimp<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Recipe_of_Ceviche_from_Peru\"><\/span><strong>Recipe of Ceviche\nfrom Per\u00fa<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Servings:<\/strong> 4<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ceviche_Ingredients\"><\/span><strong>Ceviche Ingredients<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>1 kg of fresh fish (although some use frozen fish). As far as possible, opt for white fish<\/li><li>20 lemons<\/li><li>1 large or 2 medium red onion<\/li><li>1 chili pepper<\/li><li>1 teaspoon salt<\/li><li>1 pinch of pepper (preferably white)<\/li><li>1 pinch of ajinomoto seasoning (optional)<\/li><li>Some coriander leaves (optional)<\/li><li>Celery (optional)<\/li><li>For the garnish you can use if you wish: 2 cooked corn, 4 cooked sweet potatoes, 2 cooked or fried yuccas, sliced \u200b\u200bfried green plantain (chifles), some lettuce leaves<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Preparation_of_the_Recipe_of_Ceviche_from_Peru\"><\/span><strong>Preparation of the Recipe\nof Ceviche from Per\u00fa<\/strong> <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" width=\"562\" height=\"466\" src=\"https:\/\/dreamy.tours\/wp-content\/uploads\/2021\/09\/img_como_hacer_ceviche_peruano_35244_orig.jpg\" alt=\"Cebiche\" data-id=\"2602\" data-full-url=\"https:\/\/dreamy.tours\/wp-content\/uploads\/2021\/09\/img_como_hacer_ceviche_peruano_35244_orig.jpg\" data-link=\"https:\/\/dreamy.tours\/en\/blog\/ceviche-from-peru\/img_como_hacer_ceviche_peruano_35244_orig-2\/\" class=\"wp-image-2602\"\/><figcaption class=\"blocks-gallery-item__caption\">Cebiche<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" width=\"1930\" height=\"1086\" src=\"https:\/\/dreamy.tours\/wp-content\/uploads\/2021\/09\/tour-gastronomico-ceviche-lima-dreamy-1.jpg\" alt=\"Ceviche Peru\" data-id=\"1925\" data-full-url=\"https:\/\/dreamy.tours\/wp-content\/uploads\/2021\/09\/tour-gastronomico-ceviche-lima-dreamy-1.jpg\" data-link=\"https:\/\/dreamy.tours\/en\/tour-gastronomico-ceviche-lima-dreamy-2-2\/\" class=\"wp-image-1925\" srcset=\"https:\/\/dreamy.tours\/wp-content\/uploads\/2021\/09\/tour-gastronomico-ceviche-lima-dreamy-1.jpg 1930w, https:\/\/dreamy.tours\/wp-content\/uploads\/2021\/09\/tour-gastronomico-ceviche-lima-dreamy-1-768x432.jpg 768w, https:\/\/dreamy.tours\/wp-content\/uploads\/2021\/09\/tour-gastronomico-ceviche-lima-dreamy-1-1536x864.jpg 1536w\" sizes=\"(max-width: 1930px) 100vw, 1930px\" \/><figcaption class=\"blocks-gallery-item__caption\">Ceviche Peru<\/figcaption><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption is-layout-flex wp-block-gallery-is-layout-flex\"><strong>Ceviche Peru<\/strong><\/figcaption><\/figure>\n\n\n\n<p>Cut the onion to the thread, in feather. It is recommended\nto cut the onion in half, remove the first layer, place one half on the cutting\nboard, make thin cuts, and repeat with the other half. Once the onion is cut,\nwash it to remove the bitterness.<\/p>\n\n\n\n<p>Extract the juice from the lemons by squeezing them by hand,\nand store the juice in a container. One point to keep in mind is that the lemon\nshould not be squeezed until it is dry. It should be squeezed a little because\nif we want to remove all the juice, what we are going to achieve is that the\nastringent part of the lemon throws off that acidity that spoils the\nlong-awaited ceviche for many. That is why 20 lemons are required in the\nrecipe. We reasonably squeeze each of the 20 lemons and we will have a good\namount of juice without acidity problems.<\/p>\n\n\n\n<p>We cut the fish into squares as uniform as possible. Each\none cuts the pieces to the size they like best. But if we are asked for a\nrecommendation we would tell them to make cubes of 2 centimeters by 2\ncentimeters, obviously by eye, by simple calculation (do not be measuring each\nsquare with a ruler to see if it is 2 centimeters or not, that is not the\nidea).<\/p>\n\n\n\n<p>Now we prepare the aj\u00ed limo. For that we cut the two ends\nand discard them. Then we cut the chili pepper lengthwise in half, remove the\nseeds with a knife, taking care that they do not rub against our hands because\nit is not pleasant at all. Without the seeds, cut the chili into slices and we\nwill obtain croissants. Alternatively, you can cut the chili into 2-millimeter\nby 2-millimeter cubes, although the traditional and simplest way is to cut it\ninto slices.<\/p>\n\n\n\n<p>The time has come. We place the pieces of fish in a\ncontainer and season them with the salt, pepper and aj\u00ed limo. If desired, we\nalso add the optional ingredients: a pinch of ajinomoto seasoning, chopped\ncilantro and \/ or chopped celery. We stir everything and leave for three\nminutes for the fish to soak up the flavors.<\/p>\n\n\n\n<p>We pour the lemon juice over the fish and add the onion.<\/p>\n\n\n\n<p>Once we have put all the ingredients in the container, we\nstir them with a spoon, at a normal rate, neither too soft nor too violent.\nIt&#8217;s about mixing the ingredients. It is also good to test the seasoning to\nrectify the flavor if necessary (suddenly it seems that it lacks some salt, or\nperhaps some chili pepper, and that is the time to correct the seasoning to\nyour liking).<\/p>\n\n\n\n<p>Let the preparation rest so that the raw fish cooks. What is\nthe recommended time? It is also to everyone&#8217;s taste. There are diners who\nprefer almost raw fish so they eat it immediately, others prefer the fish to be\ncooked and for them 10 minutes is fine. For others, including myself, having 5\nto 7 minutes of rest is reasonable.<\/p>\n\n\n\n<p>Finally, the preparation is placed in a bowl and can be\nserved with slices of cooked sweet potato, pieces of cooked or fried yucca,\ncooked corn, lettuce leaves, and even fried green plantains.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_to_prepare_Ceviche_with_Shrimp\"><\/span>How to prepare <strong>Ceviche\nwith Shrimp<\/strong>?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ceviche_Ingredients-2\"><\/span><strong>Ceviche Ingredients<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>500 grams of shrimp<\/li><li>Juice of 15 lemons<\/li><li>1 teaspoon chopped cilantro (cilantro)<\/li><li>1 teaspoon ground garlic<\/li><li>1 onion julienned (thin)<\/li><li>Salt and pepper to taste<\/li><li>Corn teeth to accompany<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Preparation_of_the_Recipe_of_Ceviche_with_Shrimp\"><\/span><strong>Preparation of the Recipe\nof Ceviche with Shrimp<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Place the well-washed shrimp in a saucepan with water and a\npinch of salt, cook the shrimp until the first boil.<\/p>\n\n\n\n<p>Remove the shrimp immediately after boiling and allow to\ncool.<\/p>\n\n\n\n<p>Remove the shrimp tails, reserve.<\/p>\n\n\n\n<p>In a metal container, preferably pour the crushed garlic,\nthe lemon juice and the chopped cilantro, stir and season the preparation.<\/p>\n\n\n\n<p>Add the shrimp tails to the preparation, stir and cook for 1\nor two minutes.<\/p>\n\n\n\n<p>Make a bed of onion on the plate and add the preparation on\ntop of the onion.<\/p>\n\n\n\n<p>Accompany with corn teeth.<\/p>\n\n\n\n<div class=\"wp-block-advgb-button aligncenter\"><a class=\"wp-block-advgb-button_link advgbbtn-76fb7327-cc38-4f76-bf3c-16f32dc1f53f\" href=\"https:\/\/dreamy.tours\/en\/lima\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Book Lima City Tour Now!<\/strong><\/a><\/div>\n<style class=\"advgb-styles-renderer\">.advgbbtn-0a8dbc43-ce12-437c-9552-9773d0d9ede1{font-size:18px;color:#fff !important;background-color:#2196f3 !important;margin:0px 0px 0px 0px !important;padding:10px 30px 10px 30px;border-width:1px !important;border-style:none;border-radius:50px !important;}.advgbbtn-0a8dbc43-ce12-437c-9552-9773d0d9ede1:hover{box-shadow:1px 1px 12px 0px #ccc;opacity:1;transition:all 0.2s ease;}.advgbbtn-0a8dbc43-ce12-437c-9552-9773d0d9ede1 > i {display: none !important;}.advgbbtn-76fb7327-cc38-4f76-bf3c-16f32dc1f53f{font-size:18px;color:#fff !important;background-color:#2196f3 !important;margin:0px 0px 0px 0px !important;padding:10px 30px 10px 30px;border-width:1px !important;border-style:none;border-radius:50px !important;}.advgbbtn-76fb7327-cc38-4f76-bf3c-16f32dc1f53f:hover{box-shadow:1px 1px 12px 0px #ccc;opacity:1;transition:all 0.2s ease;}.advgbbtn-76fb7327-cc38-4f76-bf3c-16f32dc1f53f > i {display: none !important;}<\/style>","protected":false},"excerpt":{"rendered":"<p>Ceviche is considered one of the flagship dishes of Peruvian gastronomy, being one of the most traditional foods that Peru offers. But like everything&#8230;<\/p>\n","protected":false},"author":1,"featured_media":860,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"advgb_blocks_editor_width":"","advgb_blocks_columns_visual_guide":"","footnotes":""},"categories":[34],"tags":[],"class_list":["post-859","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peru-tips"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Ceviche from Per\u00fa<\/title>\n<meta name=\"description\" content=\"Ceviche is considered one of the flagship dishes of Peruvian gastronomy, being one of the most traditional foods that Peru offers.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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