Peruvian Ceviche

The secret of ceviche is using fresh fish. That's it and using the right ceviche fish which can be something like,  mero which in english is grouper fish or corbina which is called corvina fish.

Ceviche isn't hard. Just need a few ingredients and it is so refreshing and acidic. I love it. 

A simple ceviche recipe for you all for 2 people.

INGREDIENTS:

-400 grams of mero or corvina.

-3-4 limes.

-1 lemon.

-a big bunch of cilantro.

-1 red onion.

-1 lemon.

-a few pieces of fresh ginger.

-1 teaspoon of salt.

-3 stalks of celery.

-a teaspoon of aji.

-a few shrimps to enhance the flavour.

STEPS:

1. Slice onion pretty pretty thin and place in bowl. Now squeeze 2 limes and let them macerate.

2. Cut up a good bunch of cilantro and add to bowl. Same with the ginger, add the little pieces.

3. Now slice up the fish in cubes. Remember to buy the fish with no skin or it will be a bit harder.

3. Place in big bowl and immediately and squeeze the third lime and the lemon juice on top. Stir well.

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4. Now cut up the celery in slices and add as well. Continue stirring. Add salt and a little pepper and let it "cook" or ferment with the lemon for about 30 minutes. I find 30 is a good time, cause it cooks the fish all the way through but it is not crazy soft.

5. For my ceviche I like to have the sweet potato and fry up some corn to accompany it also I add some shrimp that I peel and that just elevates it to the next level.

Try it. So good.