In the last few years Ceviche has made its way on the menus of many restaurants and every Chef cooks their own version of this Peruvian dish. If you travel through South and Central America you will find hundreds of different versions of Ceviche with each country claiming to make the best. The mother country for Ceviche is Peru and here is one of the best Peruvian recipes provided by Chef and food writer Stephanie Ortenzi:
An appetizer or late-night snack eaten with Pisco, the Peruvian brandy
Ceviche Peruano (Serves 6)
- 600 gr halibut
- 3 large Scallops
- 1 small red onion, thinly julienned
- juice of 12 limes, or enough to cover the fish
- 1 aji amarillo pepper finely diced
- salt to taste
- 2 cobs of corn, boiled and cut in thirds
- 2 large sweet potatoes, boiled and into thirds
- Cut the halibut and scallops equally into one-inch pieces.
- Season with salt, cover with lime juice, and set the red onions on top.
- Cover and refrigerate for about 30 minutes or until the fish has firmed up and becomes opaque.
- When ready, drain and serve in cold bowls with corn and sweet potato to garnish.